Recipe: Ramp Butter
Forager Rick Reilingh dropped off a big bunch of ramps for me, leaving me with way more ramps than I know what to do with. So, I started to think of ways to use them all, but I know that will be tough. So extending the period of time that I’ll be able to enjoy these fleeting treats seemed like a good idea and ramp butter is a very easy way to do it. I plan to use the ramp butter in pastas… as a matter of fact, I’m thinking about making an orzo dish with it tonight. A little pat of this butter melting on top of grilled vegetables, grilled steak or piece of grilled fish would be heavenly as well. I’m also planning to try using it the next time I make slow scrambled eggs.
1/2 lb unsalted butter – softened
2 Tbsp unsalted butter
24 ramps – washed and dried
1/4 cup water
Salt & pepper
1 sheet parchment paper
Butter – Cabot
Ramps – Forager, Rick Reilingh
Set 1/2 pound of butter out to soften for a few hours. Separate the bulb end of the ramps from the leafy green end. Thinly slice the bulb end. Roll the leafy green parts into a tight bunch and slice into a chiffonade. Heat a large skillet over medium-high heat and add the remaining 2 tbsp of butter. Add the sliced bulb ends of the ramps along with a pinch of salt and a few grinds of black pepper, saute until soft. Stir in the leafy part of the ramps and add the water. Cook for 1-2 minutes until the leaves wilt but are still bright green and the water has cooked off. Set this aside on plate to cool for 15 minutes or so. Then add to the softened butter and mix with a spatula to blend well.
Lay a piece of parchment paper on a countertop. Transfer the butter to the parchment forming a line. The idea is to form a log shape. Roll the parchment paper up and over the butter, pressing firmly on the butter to form the log. Pinch the ends and chill until firm.
When the butter is firm, you can slice some off whenever you need it. The log can be wrapped in plastic and stored in the freezer as well.
What is your favorite way to enjoy ramps?
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
Photo Credit: Cheryl Paff
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