Ramp Compound Butter

0.0
0 Ratings

Taylor Schwartz

Ramp Compound Butter
Serves
1/2 cup compound butter

A highly adaptable compound butter perfect for preserving ramps.


Ingredients

  • 6-7 ramps, washed and root ends trimmed
  • 1 stick unsalted butter, softened and cubed
  • 1/2 lemon, zested
  • salt and pepper to taste

Featured Video


Directions

  • Step 1

    Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.

  • Step 2

    Blanch ramps in boiling water for approximately 30 seconds. Transfer ramps to the ice bath, leaving them to rest for one minute.

  • Step 3

    Drain ramps and wring out all excess liquid. Pat dry, then finely chop the ramp bulbs and leaves.

  • Step 4

    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.

  • Step 5

    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.

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.