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Author Notes: A highly adaptable compound butter perfect for preserving ramps. - Taylor Schwartz
Makes 1/2 cup compound butter
- 6-7 ramps, washed and root ends trimmed
- 1 stick unsalted butter, softened and cubed
- 1/2 lemon, zested
- salt and pepper to taste
- Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.
- Blanch ramps in boiling water for approximately 30 seconds. Transfer ramps to the ice bath, leaving them to rest for one minute.
- Drain ramps and wring out all excess liquid. Pat dry, then finely chop the ramp bulbs and leaves.
- In a small bowl, combine ramps, butter, and lemon zest. Add salt and pepper to taste, adjusting amounts as you continue to blend the butter.
- Spoon butter mixture onto a piece of parchment paper in a rough log formation. Roll parchment to gather butter into a firm log, twist the excess ends of the parchment, and place in a freezer bag. Compound butter may be stored up to 4 months in the freezer.
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