Ramps Butter Recipes
RAMP BUTTER
Ramp season is long awaited and often fleeting, so when they are finally available at the farmers' market we find ourselves buying as many ramps as we can and preserving them in different ways for the months to come. This butter is one of our favorite preparations. Blanching the ramps first helps to soften their often sharp flavor and extends their freezer life. The ways to use this delectable butter are endless, but some of our favorites are melting a slice on grilled steak, stuffing it into a baked potato or slathering it on fresh corn.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 10 to 12 servings (10 ounces)
Number Of Ingredients 5
Steps:
- Bring a medium pot of salted water to a boil over high heat; prepare a large bowl of ice water. Add the ramps to the boiling water and stir to submerge. Let cook until wilted and dark green, about 1 minute. Immediately transfer to the ice water with tongs and swirl around until completely cooled. Drain and pat dry with paper towels.
- Roughly chop the ramps and transfer to a food processor (see Cook's Note). Pulse the ramps until they are finely chopped, about 8 pulses. Add the butter, lemon zest, 1 teaspoon salt and the crushed red pepper flakes if using. Process, scraping down the sides halfway through, until the butter is dark green and everything is well combined, about 2 minutes.
- There are several ways to store the ramp butter. You can transfer it to an airtight container and refrigerate it for up to 7 days. You can also transfer the butter to a piece of plastic wrap and roll it into a log, tying off the ends to fully enclose it. Freeze the log for up to 3 months, slicing off pats of butter and re-wrapping whenever you want some.
RAMP BUTTER
Make your own compound butter using seasonal spring ramps for a delicious table spread.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.
RAMP BUTTER
Use fresh ramps to make this easy ramp butter. If you are using salted butter, you might not even need salt.
Provided by Lena
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 20
Number Of Ingredients 3
Steps:
- Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
- Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.
Nutrition Facts : Calories 82.2 calories, Carbohydrate 0.2 g, Cholesterol 24.4 mg, Fat 9.2 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 1.5 mg, Sugar 0.1 g
RAMPS BUTTER
Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions. Ramps butter is a versatile spread. Use it in any way you would use butter and onion or garlic, such as garlic bread or to cook your breakfast eggs. Courtesy of Birdworms & Buttermilk.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 16 Tablespoons
Number Of Ingredients 3
Steps:
- Blanch ramps briefly in boiling water; remove to an ice water bath to cool completely.
- Drain very well and squeeze as much water out of the ramps as possible prior to chopping.
- Add to remaining ingredients in a bowl; blend thoroughly with a spoon or spatula.
- Form mixture into a log shape on a piece of parchment.
- Roll tightly and twist both ends securely.
- Store in freezer until ready to use.
Nutrition Facts : Calories 102.2, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1
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