Best Ramp Butter Recipes

RAMP BUTTER

Steps:

• Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.

RAMP BUTTER

Steps:

• Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
• Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

RAMP / WILD LEEK COMPOUND BUTTER

Steps:

• 1. Trim the root ends from the ramps and clean them well under cold running water.
• 2. Blanch the clean ramps quickly by dropping them for 30 seconds in a large pot of boiling salted water. Remove the ramps from the boiling water with tongs and shock them in a sink full of ice and water to cool them down quickly so they retain their fresh green color. Drain the ramps, squeezing out as much liquid as you can with your hands.
• 3. With a sharp knife, thinly slice the chilled & drained blanched ramps.
• 4. In a large bowl (or Kitchen Aid mixer with a paddle), mix butter, lemon juice, ramps, salt and pepper.
• 5. Form 1/4 lb. logs of the mixture and wrap tightly in pieces of wax paper, parchment paper or plastic wrap.
• 6. Place wrapped logs of compound butter in a large zip lock bag and freeze.
• 7. Note: This spring, I did not bother to blanch the ramps but rather relied on my food processor to chop them up raw with the addition of lemon zest and juice before adding them to the mixing bowl of softened butter.

RAMP BUTTER

Steps:

• Bring a medium pot of salted water to a boil over high heat; prepare a large bowl of ice water. Add the ramps to the boiling water and stir to submerge. Let cook until wilted and dark green, about 1 minute. Immediately transfer to the ice water with tongs and swirl around until completely cooled. Drain and pat dry with paper towels.
• Roughly chop the ramps and transfer to a food processor (see Cook's Note). Pulse the ramps until they are finely chopped, about 8 pulses. Add the butter, lemon zest, 1 teaspoon salt and the crushed red pepper flakes if using. Process, scraping down the sides halfway through, until the butter is dark green and everything is well combined, about 2 minutes.
• There are several ways to store the ramp butter. You can transfer it to an airtight container and refrigerate it for up to 7 days. You can also transfer the butter to a piece of plastic wrap and roll it into a log, tying off the ends to fully enclose it. Freeze the log for up to 3 months, slicing off pats of butter and re-wrapping whenever you want some.