Ramp Butter
Homemade ramp butter offers a way to savor the distinct taste of ramps long after their seasonal availability.
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Instructions
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Start boiling a pot of salted water and prepare an ice water bath.
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Blanch ramps in boiling water for 30 seconds, then immediately transfer them to the ice bath.
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Drain ramps, squeeze out excess water, and pat dry with paper towels.
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Combine blanched ramps, butter, lemon zest, lemon juice, salt, and pepper in a food processor.
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Process until the ingredients are smooth and well combined.
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Divide the butter mixture onto two pieces of parchment paper, wrap each into a log, and twist the ends to secure.
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Refrigerate until firm, then slice and use as desired.