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green ramps blended into butter with sliced baguette on white wood
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Ramp Compound Butter

Savor spring with ramp butter. The mild-flavored allium is blanched then blended into this compound butter.
Course sauce, Vegetable
Cuisine American
Keyword butter, compound butter, green onion, ramps, spring
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 cups butter
Calories 1697kcal

Ingredients

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

Instructions

  • Bring a large pot of water to a boil. Add the ramps and blanch until bright green and the leaves have wilted, about 30 seconds.
  • Squeeze as much water from the ramps as possible, drying with paper towels.
  • Roughly chop the ramps then add to a food processor 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.

Notes

*Note: 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

Calories: 1697kcal | Carbohydrates: 17g | Protein: 3g | Fat: 184g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 48g | Trans Fat: 7g | Cholesterol: 488mg | Sodium: 2641mg | Potassium: 55mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7601IU | Vitamin C: 14mg | Calcium: 124mg | Iron: 2mg