Creamed Ramps

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef’s Notes:

“For our dinner, we spit the plate between Oregon, where the dinner was held, and Colorado, my home,” says Chef Rob Zack. “We used fresh Oregon ramps — a wild, seasonal ingredient — to add a bit of sharpness to contrast with the richness of our Colorado-raised steak.” This creation is best used in moderation as a saucy accompaniment to 7X steak, with just a spoonful ladled to the side.




  • 1 pound ramps, cleaned
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 1 cup milk, warmed
  • 1/3 cup parmesan cheese, grated
  • 1/4 teaspoon nutmeg, fresh, ground
  • 1 teaspoons salt
  • 1 teaspoons pepper{item} |



Separate the white stems and the green leaves of the ramps. Chop each roughly.

In a saucepan over medium heat, combine 2 tablespoons of melted butter and flour. Stir until combined, and gradually add warm milk. Whisk until slightly thickened and smooth. Add the cheese, nutmeg, salt, and pepper. Reserve.

In a separate pan, sauté the chopped ramp stems with 2 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved milk mixture and serve warm.