Ramp Butter
Preserve the flavor of springs with ramp butter. Ramps or wild leeks are found in woodlands in North Iowa. Their flavor is a combination of onion and garlic! You can use them anywhere you would use scallions or spring onions. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Servings: 24
Calories: 143kcal
Equipment
- Small pot
- Blender or Food Processor
Ingredients
- 16 ramps*
- 1 lb unsalted butter room temp
- 1 lemon zested and juiced
- salt + pepper
Instructions
- Wash and trim the ramps. Salt and boil a medium pot of water. Blanch (boil) the ramps for 30 seconds and transfer to a bowl of ice water.
- Remove to a dry tea towel and squeeze as much liquid out as possible. Let dry a few minutes.
- Put ramps into a food processor and pulse a few times or chop finely and put into a large mixing bowl.
- Add remainder of ingredients (salt + pepper to taste) and pulse/mix until you get the desired consistency (whipped is great!).
- Transfer to a storage bowl and cover/refrigerate or roll into a log and freeze.
- Use for cooking, or to coat poultry before roasting, on pasta, bagels, or sweet corn - the possibilities are endless!
Notes
Yield: 1 lb butter
From Nerds with Knives
Nutrition
Calories: 143kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 2mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 643IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg