Ramp Butter Food

RAMP BUTTER

Ramp Butter image

Make your own compound butter using seasonal spring ramps for a delicious table spread.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Spring Recipes

Yield Makes 1/2 cup

Number Of Ingredients 5

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
2 to 3 ramps, cleaned, white part minced, green parts halved lengthwise and thinly sliced crosswise
1/2 teaspoon lemon zest
1/4 teaspoon coarse salt
1/8 teaspoon ground black pepper

Steps:

Mix all ingredients in a medium bowl until well combined. Transfer butter to a piece of plastic wrap and roll gently to form an even log; wrap and twist ends to seal. Butter may be kept refrigerated for up to 1 week.

RAMP BUTTER

Ramp Butter image

Use fresh ramps to make this easy ramp butter. If you are using salted butter, you might not even need salt.

Provided by Lena

Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes

Time 5m

Yield 20

Number Of Ingredients 3

Ingredients

⅓ cup ramps leaves, rinsed and dried
2 sticks unsalted butter, at room temperature
salt to taste

Steps:

Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

Nutrition Facts : Calories 82.2 calories, Carbohydrate 0.2 g, Cholesterol 24.4 mg, Fat 9.2 g, Protein 0.1 g, SaturatedFat 5.8 g, Sodium 1.5 mg, Sugar 0.1 g

RAMP BUTTER

Ramp Butter image

Ramp season is long awaited and often fleeting, so when they are finally available at the farmers' market we find ourselves buying as many ramps as we can and preserving them in different ways for the months to come. This butter is one of our favorite preparations. Blanching the ramps first helps to soften their often sharp flavor and extends their freezer life. The ways to use this delectable butter are endless, but some of our favorites are melting a slice on grilled steak, stuffing it into a baked potato or slathering it on fresh corn.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 10 to 12 servings (10 ounces)

Number Of Ingredients 5

Ingredients

Kosher salt
1 bunch ramps (about 6 ounces), root ends trimmed, rinsed well
8 ounces (2 sticks) unsalted butter, at room temperature
Zest of 1 lemon
1/4 teaspoon crushed red pepper flakes, optional

Steps:

Bring a medium pot of salted water to a boil over high heat; prepare a large bowl of ice water. Add the ramps to the boiling water and stir to submerge. Let cook until wilted and dark green, about 1 minute. Immediately transfer to the ice water with tongs and swirl around until completely cooled. Drain and pat dry with paper towels.
Roughly chop the ramps and transfer to a food processor (see Cook's Note). Pulse the ramps until they are finely chopped, about 8 pulses. Add the butter, lemon zest, 1 teaspoon salt and the crushed red pepper flakes if using. Process, scraping down the sides halfway through, until the butter is dark green and everything is well combined, about 2 minutes.
There are several ways to store the ramp butter. You can transfer it to an airtight container and refrigerate it for up to 7 days. You can also transfer the butter to a piece of plastic wrap and roll it into a log, tying off the ends to fully enclose it. Freeze the log for up to 3 months, slicing off pats of butter and re-wrapping whenever you want some.

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