Your web browser is out of date. Update your browser for more security, speed and the best experience on this site.

Update your browser

Ramp Butter

by Adrianna Adarme on Apr 27, 2018

Ramp butter is a dream. Not too garlicky yet enough to add flavor to a slice of toast. (Recipe Credit: Adrianna Adarme of Fresh Tastes).
Jump to Recipe
Course
Side Dish

Share

Share

Ingredients

  • 6 ramps, cleaned
  • 1 cup unsalted butter, at room temperature
  • Zest from ½ lemon
  • ¾ teaspoon salt
  • A few rounds of freshly ground pepper

Instructions

  1. Prepare an ice bath and set it aside. We’re going to use this for the ramps.
  2. Bring a small pot of water to a boil and drop the ramps in the water, blanching them for about 30 seconds. Remove them from the hot water and immediately transfer them to the ice water. Remove the ramps and place them on a bed of paper towels, pressing them to remove as much water as possible. Mince up the bulbs and green leaves.
  3. To a small bowl, add the butter, minced bulbs and green leaves, lemon zest, salt and pepper. Mix and mash until completely combined. Drop the butter onto a sheet of parchment paper and form into a log. Tie the ends with twine and transfer to the fridge to chill.
  4. Serve with bread, crackers, radishes and more! Will last in the fridge for 2 weeks.

If you are fortunate enough to live in a rainy, forest-y type of climate, you might have easy access to ramps. A reader told me just the other day that in West Virginia they’re so abundant that people don’t know what to do with them. How lucky!

I was lucky enough to score a bunch of ramps and did all sorts of things with them, including making this butter. Ramp butter is a dream. Let’s start with the basics. What do ramps taste like? They're garlicky but not in an overpowering spicy way. The notes are gentle yet strong enough.

They’re a delightful flavor and can be added to so many things. This butter is great because it prolongs the life of ramps. I say put this on everything: biscuits, bread, add it to eggs…just everything.

Another thing that I’ve found with ramps is that they’re extremely dirty. Think leeks but more dirt! I like to submerge my ramps in a bowl of ice water and really scrub them. After that, they’re a breeze to cook with!

Photo of Adrianna Adarme

About the Author
Adrianna Adarme

Adrianna Adarme is an author, enthusiastic home cook and food blogger who lives in Los Angeles, California. In 2009 she started her blog, A Cozy Kitchen, which has become a place people visit to hear entertaining anecdotes about daily life and to find delicious, comforting recipes from Adrianna's kitchen. A Cozy Kitchen has garnered attention from various publications and blogs, including features and write-ups from The Los Angeles Times, Refinery29, Saveur Magazine, Oh Joy, Rachel Zoe's Zoe Report and NBC Latino.

Read More

Appetizer

Homemade Hummus

Make a big batch of homemade hummus and then eat it throughout the week. (Recipe Credit: Adrianna Adarme of Fresh Tastes).

Read More

Leave a Comment