Ramp Puree

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Ramp Puree

This ramp puree is versatile and delicious ingredient, and can be frozen for long term storage. Try mixing it in risotto, in scrambled eggs, tossing it with cooked veggies or pasta…etc etc etc.

This recipe only uses ramps’ long, delicate, bright green leaves…leaving the more robust bottoms/whites for use in sautes and other recipes.


INGREDIENTS
  • Greens (top leaves) from 1lb (or more) of Wild Ramps
  • Olive Oil
  • Salt & Pepper to taste

DIRECTIONS

1

Clean the ramps (how to clean ramps).
2

Cut the green leaves off of the white stems. Reserve the stems for use in other ramps recipes.
3

Blanch the ramp greens in boiling salted water for about 30 seconds.
4

Drain the water off the greens and shock them in ice water to cool them down. Scoop them out of the ice bath, squeeze out any residual water and roughly chop them.
5

Put the ramps in a blender and run it dry to chop them further.
6

While the blender is running, drizzle in enough olive oil to start forming a puree. Add the salt and pepper.
7

Process until the puree is smooth.
8

Add to your recipe or freeze.

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