Ramp Butter
Preserve the flavor of springs with ramp butter. Ramps or wild leeks are found in woodlands in North Iowa. Their flavor is a combination of onion and garlic! You can use them anywhere you would use scallions or spring onions. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Small pot
- Blender or Food Processor
Ingredients
- 16 ramps*
- 1 lb unsalted butter room temp
- 1 lemon zested and juiced
- salt + pepper
Instructions
- Wash and trim the ramps. Salt and boil a medium pot of water. Blanch (boil) the ramps for 30 seconds and transfer to a bowl of ice water.
- Remove to a dry tea towel and squeeze as much liquid out as possible. Let dry a few minutes.
- Put ramps into a food processor and pulse a few times or chop finely and put into a large mixing bowl.
- Add remainder of ingredients (salt + pepper to taste) and pulse/mix until you get the desired consistency (I like mine "whipped).
- Transfer to a storage bowl and cover/refrigerate or roll into a log and freeze.
- Use for cooking, or to coat poultry before roasting, or on pasta, or on a bagel, or sweet corn - the possibilities are endless!
Notes
Yield: 1 lb butter
From Nerds with Knives
Nutrition
Calories: 143kcalCarbohydrates: 2gProtein: 1gFat: 15gSaturated Fat: 10gTrans Fat: 1gCholesterol: 41mgSodium: 2mgPotassium: 11mgFiber: 1gSugar: 1gVitamin A: 643IUVitamin C: 4mgCalcium: 12mgIron: 1mg
