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Milkweed Shoots With Three Cheese Sauce

Foreign.Taste's picture
Ingredients
  Milkweed shoots 1 1⁄2 Pound
  Evaporated milk 1⁄2 Cup (8 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Salt 1⁄4 Teaspoon
  Parmesan cheese 1 Tablespoon
  Sharp cheddar cheese 1⁄2 Cup (8 tbs), grated
Directions

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

Recipe Summary

Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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