Ramp Butter

Yes, it's yet another Ramp Butter recipe - but this one has crunchy Maldon salt for interest! Learn what to do with Ramp Butter here too!

Servings Tablespoons

Calories 107kcal

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!

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! :)

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)