Yes, it’s yet another Ramp Butter recipe – but this one has crunchy Maldon salt added, creating a unique texture! I also go over ways to use Ramp Butter, from toast to pasta, and more.
In the springtime, food influencers go *~wild~* for ramps, a.k.a. wild alliums similar to leeks. (Excuse my pun, I really couldn’t miss the opportunity!) Even though ramps were originally found in the wild, their popularity has let to their farm-based cultivation. I love this because it preserves the ramps’ natural habitat, and makes for a more sustainable way to enjoy these alliums.
Alliums, by the way, are a botanical family consisting of ramps, garlic, leeks, onions, scallions, shallots, and chives (and more). These types of vegetables are also called aromatics, because they are the base of many delicious savory dishes. Ramps (Allium tricoccum) are sometimes called wild leeks, but they’re not actually the same thing as leeks (Allium porrum). However, they can be used in a similar way, especially in this delicious ramp butter! This butter is made with a large-grained type of salt called Maldon salt. It’s a little harder to find in grocery stores, but it’s so worth it as a treat. Adding crunch to this Ramp Butter is such a delicious twist, I know y’all will love it! Enjoy! :)
If you love spring-y, allium-y recipes, try my Chive Blossom Shrub Cocktail, Chive Pesto, or Chive Butter Roasted Radishes!
This post contains Amazon affiliate links! Thank you for supporting Well and Full so I can keep bringing delicious recipes to you! :)
Ramp Butter
Ingredients
- 1 Stick Unsalted Butter 8 tbsp, at room temperature
- 5-6 Ramps washed and dried
- 1 Tsp Maldon Salt
Instructions
- Set out your butter to come to room temperature ahead of time before making this recipe.
- To begin, blanch your ramps. First, prep a bowl filled with ice and cold water. Then bring a pot of water to boil, and add in the ramps once the water is boiling.
- Boil the ramps for 1 minute, then immediately remove from the water with tongs, shaking off any hot water, and then plunging into the ice water until totally cooled.
- After the ramps are cooled, take them out of the ice water and pat them dry with a clean towel or paper towels until totally dried.
- Cut off the green leaves of the ramps, saving the white bulbs for another recipe.
- From here, the recipe can be made two different ways. First, you can finely chop up the ramp greens, then stir them into the softened butter along with the salt. Or, you can add the ramps and butter to a food processor and process until the butter is green. After the ramps and butter are combined, take it out of the food processor and THEN stir in the Maldon salt. You definitely want to preserve the crunchy texture of the salt!
- Enjoy!
Notes
- I highly, highly recommend purchasing Maldon salt for this recipe. However, if you can’t find it, add about 1/4-1/2 tsp of regular salt to the butter. Or, alternatively, you can just used salted butter. Be sure to taste and add more salt if that’s to your liking!
- For vegans, you can use vegan butter instead!
- If you can’t find ramps, use about 1/3 cup (packed) of a combination of scallion greens and chives. The taste won’t be exactly the same, but it will be similar! :)
Nutrition
Ramp Butter FAQs
What are ramps?
Ramps, or Allium tricoccum, are wild members of the allium family. Often referred to as wild leeks, spring onions, or wild garlic, they are not botanically any of these things! Ramps have broad green leaves and a scallion-like stalk that ends in a small bulb. They are found naturally in the deciduous forests of New England, the Eastern Seabord, and in some states directly west of New England.
What are alliums?
Simply put, alliums are vegetables that taste onion-y and garlic-y! But specifically, the term “alliums” refers to the genus Allium in the family Alliaceae, which encompasses a wide variety of bulb-forming plants. This genus includes not only ramps, but also garlic, shallots, leeks, scallions, and chives, all of which have similar culinary uses as aromatics.
What do ramps taste like?
In my opinion, ramps taste like scallions and garlic had a baby, but with a distinctly herbal note that’s hard to describe. Similar to scallions, ramps have a white bulb and green leaves, both of which taste slightly different. The herbal flavor is more concentrated in the greens, while the bulb is more onion-y.
Where can I get Maldon salt?
You can get it on Amazon, or you can find it in some grocery stores.
Are ramps just wild onions?
Nope! Botanically, they are different species than onions.
Why are ramps so rare?
Ramps are rare for several reasons. They are slower to reproduce compared to other alliums, taking several years to mature and produce seeds. Additionally, because of their popularity, they are often over-harvested in their wild habitat. Luckily, the farm-based cultivation of ramps has come a long way, leading to a more sustainable harvest of them.
How can I use Ramp Butter?
This Ramp Butter is super delicious, and can be used in a bunch of different ways! Try it:
- As a spread for toast or bagels
- Added to frittatas
- Melted and tossed with pasta, parmesan, and a little lemon zest
- Added to risotto with shallots, onions, and white wine
- Melted over grilled vegetables or meats
- Roasted with radishes, potatoes, or other vegetables
- Added to stir-fries
- As the topping for corn on the cob
Is it possible to make a Ramp Butter substitute?
Yes, you can simply use vegan butter instead of regular butter! Or, if ramps aren’t available near you, you can try a combination of chopped scallions and chives for a similar onion-y taste.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
Leave a Reply