Author Notes: A highly adaptable compound butter perfect for preserving ramps. —Taylor Schwartz
Makes: 1/2 cup compound butter
ramps, washed and root ends trimmed
unsalted butter, softened and cubed
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.