Milkweed Shoots With Three Cheese Sauce
|Milkweed shoots||1 1⁄2 Pound|
|Evaporated milk||1⁄2 Cup (8 tbs)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Parmesan cheese||1 Tablespoon|
|Sharp cheddar cheese||1⁄2 Cup (8 tbs), grated|
Cover shoots with boiling water and boil 1 minute.
Repeat blanching process two more times, then simmer shoots in 2 cups salted water for 15 minutes.
Meanwhile, blend milk and cream cheese in blender.
Pour into saucepan and heat on medium heat until hot; stirring constantly.
Stir in salt and parmesan.
Pour over drained shoots, then sprinkle with cheddar cheese