Sunday, March 28, 2021

ChezCindy: Seasonal Ramp Butter

In just a few weeks, it will be ramp season.  Only a few weeks each year, in mid-to-late April, will reap lucky foragers, or those who forage at the farmers market, a bunch or two of ramps.  The flavor of ramps is a cross between spring onions, garlic and leeks.  Not really like any one of these, but a blend of all three, sweet and mild. 

The entire plant is edible from the small white bulb, the colorful pink stems and the soft green leaves.  I usually make ramp butter and freeze the butter for use throughout the year.  I don't really have a recipe, but more of a process.  Simply chop the full plant into small bits, about 5-6 stalks.  Add a tablespoon of butter to a skillet.  Add the chopped ramps, stirring to combine and cook until the ramps have softened, 2-3 minutes.  Add the cooked ramps to a stick of softened butter, stirring until well combined.  Transfer to a container.  Store in the refrigerator for 7-10 days or in the freezer for several months.  

Use the ramp butter to top cooked steaks or fish, melting to form a sauce.  Or stir into cooked pasta.  Spread onto thick slices of bread, toasting under the broiler or on a hot grill pan. 

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