Ramp Butter | CookingDistrict.com

Ramp Butter

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This week we are furiously preserving the very last ramps of the season. Pickling them to use on pizzas, with seafood, or to top rich meat dishes. And a pickled ramp in place of pearl onions in a classic martini is truly a glorious thing. Also making tons of pesto to freeze. But one of the easiest — and most versatile— ways to preserve ramps is in a compound butter. It freezes well and will have your kitchen smelling pungently of spring throughout the colder weather. Top a steak with a slice, stir some into scrambled eggs, pastas and risottos, and slip a bit under the skin when you roast a chicken or turkey.

What You Need:
2 lbs. unsalted butter, softened
1 lb. ramps
1 lemon, zested and juiced
Sea salt
Freshly ground black pepper

A stand mixer fitted with a paddle attachment
Food processor

Wax paper
Freezer bags

What To Do:
Clean, trim and roughly chop the ramps.

In the stand mixer or food processor, cream the butter until it's smooth and slightly fluffy. Add the chopped ramps and paddle or pulse until well incorporated. Add the lemon juice and zest and mix until incorporated. Season with salt and pepper.

On sheets of wax paper, form small logs of butter and roll the wax paper tightly around the butter.

Put the butter logs into freezer bags and seal tightly, making sure to removie all the air, and store in the freezer.


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