Ramp Butter - Seasonal Recipe

Ramp Butter

🌍 Seasonal, Spring Difficulty: ●●●○○

Ramps (Allium tricoccum) were among the first wild foods harvested by Indigenous peoples of eastern North America each spring; early colonists adopted them as a hunger-season green before kitchen garden crops came in.

Ingredients

• 225g (1 cup / 2 sticks) unsalted butter, room temperature
• 60g (about 1 cup) ramp leaves (wild garlic), finely chopped
• 2 tbsp ramp bulbs, minced (or extra leaves)
• 1 tsp lemon zest
• ½ tsp fine sea salt
• ¼ tsp white pepper

Method

1. Step 1 — If blanching for a milder flavour: briefly blanch ramp leaves in boiling water for 30 seconds; shock in ice water; squeeze dry and mince. Otherwise, use raw.
2. Step 2 — In a bowl, combine softened butter, chopped ramps, lemon zest, salt, and pepper. Mix vigorously until uniformly green and fragrant.
3. Tasting — Taste and adjust salt.
4. Turning — Turn onto a sheet of cling film. Roll into a log about 4cm/1.5 in diameter. Twist ends tightly.
5. Refrigerating — Refrigerate for 2 hours until firm. Slice and use on bread, grilled meat, pasta, or vegetables. Freeze up to 3 months.

Tags: unsalted butter, ramp leaves, ramp bulbs, lemon zest, fine sea salt · Source: Brittani's Almanac