Instructions
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Trim roots and clean ramps well. Blanch in salted boiling water for 30 seconds. Remove and plunge into ice water for a few minutes. Drain and squeeze out as much water as possible.
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Chop ramps (green and white parts) finely. In a bowl, add ramps, butter, lemon juice, lemon zest. Mix until well combined. Add salt and pepper to taste. Alternatively, process roughly chopped ramps in a food processor along with the remaining ingredients.
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Store in small jars in the refrigerator for about a week. Or, spread butter into the shape of a log on a piece of wax or parchment paper or plastic wrap. Roll and wrap tightly. Chill in the refrigerator or freeze.
Notes
For more recipes, see: Edible Communities.
Do you have a recipe using ramps to share? Please send it to Educator@herbsociety.org.
Do you have a recipe using ramps to share? Please send it to Educator@herbsociety.org.
