Ramp Butter

green ramps blended into butter with sliced baguette on white wood.

Savor spring with ramp butter. The mild-flavored allium is blanched then blended into this compound butter. Serve on it's own with bread or in other recipes for a boost of flavor.

Course sauce, Vegetable

Cuisine American

Prep Time 10

Cook Time 5

Servings cups butter

Calories 1697kcal

Author Kylie Mazon-Chambers

Ingredients

½ pound ramps, (or another early spring allium), rinsed and trimmed
2 cups (1 pound) unsalted butter, at room temperature
2¼ teaspoons flake sea salt, divided

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Prep a bowl of water filled with ice water. Add the ramps and blanch until bright green and the leaves have wilted, about 30 seconds.
Add to the ice water to stop the cooking process. Drain and squeeze as much water from the ramps as possible, drying with paper towels.
Roughly chop the ramps then add to a the bowl of a food processor fitted with the blade attachment along with the butter and 2 teaspoons of flake sea salt.
Puree until the ramps are finely diced and the butter is smooth.
Add to a serving dish and finish with the remaining salt. To store the butter, put it in an airtight container and refrigerate until ready to use, about 1 month, or the sell-by date on the package.

Video

Notes

For other serving options either roll the softened butter in parchment paper or plastic wrap into a log or pipe into shapes and refrigerate until ready to use.

Nutrition