Wild Ramp Butter
1 handful of ramp leaves, about 4 oz
2 sticks butter (1 cup), room temperature
Salt & pepper to taste
- Blanch the ramp leaves: bring a medium saucepan of water to a boil. Add the ramps and stir them down into the boiling water. Let steep for 15 seconds. Drain the leaves and run them under cold water or plunge them into a bowl of ice water. Drain again and squeeze out as much water as possible.
- Pulse the ramps with salt & pepper in the bowl of a food processor until coarsely chopped. Slice butter into small chunks and add to food processor and process until smooth. Shape butter into a log using wax paper and chill.
- If you prefer a smoother butter, process the ramps thoroughly before adding the butter
- Butter can be sliced and frozen for individual portions
- If your butter is unsalted, adjust your salt/pepper ratio to your liking
- This butter can be used on a freshly baked potato, spread on toast, scrambled into eggs, on corn on the cob, melted on pasta or steak, the possibilities are endless!