Ramp Butter
A fantastic way to use ramps while they are in season is to make a ramp compound butter. It's like garlic butter but even better! It's a great way to preserve ramps (which are only in season for a short time) and can be used in endless ways. It's super simple to make, all you need is a food processor.
Servings: 16
Calories: 106kcal
Ingredients
- 4 oz. ramp leaves raw, use as little as 3-oz., and not more than 4
- 8 oz. salted butter room temperature, or use unsalted and salt to your preference
- 1 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Blanch* the leaves in for 15 seconds in boiling water then immediately transfer to an ice bath.
- Dry the leaves using a kitchen towel.
- Add all the ingredients to the bowl of a small food processor or blender and pulse until incorporated.
- If making a butter log, simply wrap the finished butter in a tight, parchment paper or plastic wrap log.If making butter cubes, press the butter into a silicone ice cube tray.Either way, chill for at least 1 hour to firm up and let the flavors permeate the butter. Once chilled, cut it into slices (or pieces) to freeze in an airtight container.
Notes
* You can skip blanching the leaves, however, the butter will have a less vibrant green color.
Add a few cloves of roasted garlic to amp up the garlic flavor.
My preference is to use just the leaves because it is a more sustainable foraging practice. However, if you grow your own and use the bulbs, ramps' green tops have a milder flavor than their white bulbs and this recipe is delicious with 2 bulbs added in.
Nutrition
Calories: 106kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 91mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
