Ramp Butter
Ramps – Allium tricoccum
Ingredients
- 2 sticks butter (softened (1/2 pound))
- 7–10 large ramps (well cleaned)
- ½ tablespoon lemon juice
- 1 teaspoon lemon zest (finely grated)
- sea salt (to taste)
- fresh ground pepper (to taste)
- thyme or other fresh herbs (finely chopped, to taste, optional)
Instructions
- 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.
- 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.
- 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.
