Ramps Wild Leeks Pie Recipes

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RAMPS (WILD LEEKS) PIE



Ramps (Wild Leeks) Pie image

The flavor of ramps 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. Feel free to sub regular leeks or scallions if ramps are unavailable.

Provided by Molly53

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1 (9 inch) unbaked pie shells
3 cups ramps, bulbs whole
1/4 cup butter
4 large eggs, beaten
1 cup sour cream
salt and pepper, to taste
1/2 cup parmesan cheese, grated
paprika

Steps:

  • Place pie shell in a pie pan and preheat oven to 425°F.
  • Thoroughly clean ramps and trim.
  • Melt butter in frying pan over medium low heat.
  • Saute wild leek bulbs in butter until golden and tender.
  • Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
  • Salt and pepper to taste.
  • Turn batter into pie shell.
  • Top with Parmesan cheese then sprinkle lightly with paprika.
  • Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
  • Serve warm or cold.

RAMPS (WILD LEEKS) SOUP



Ramps (Wild Leeks) Soup image

The flavor of ramps is similar to onions with a touch of garlic, 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. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate.

Provided by Molly53

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 medium potatoes, peeled and diced
2 onions, peeled and chopped
3 cups water
1 cup cooked ham, diced
2 teaspoons salt
1/2 teaspoon pepper
2 cups milk
3 tablespoons flour
2 cups fresh ramps, cleaned and minced (both white and green parts)
butter, for garnish

Steps:

  • Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
  • Bring to a boil, reduce heat to medium and cook until potatoes are just done.
  • Add ramps; cook five minutes more.
  • Mix the flour into the milk; stir briskly to make a smooth emulsion.
  • Add to soup; bring just to boiling point.
  • Serve hot with a small pat of butter in each bowl to garnish.

Nutrition Facts : Calories 306.9, Fat 7.2, SaturatedFat 3.4, Cholesterol 32.5, Sodium 846.4, Carbohydrate 47.5, Fiber 5.5, Sugar 3.2, Protein 13.8

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