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Ramps Butter

cook:

25 min

0.0

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It's ramps season people! And couldn't be more excited! 👏🏻 Last week I went foraging with Zikki. We drove upstate (in New York), and found ourselves near Woodstock. This whole magical area is full of ramps and garlic mustard greens right now, just in time to announce the beginning of spring. It's absolutely the most delicious butter I've ever had! The ratio of butter to ramps is just perfect, not overwhelming at all, getting only more addictive as you go! Garlic-oniony notes spread on a toast of rye bread with some flakey salt, what else do you need for breakfast? If you guys are going foraging for ramps soon- you have to give this recipe a try! I promise you, if you, you’ll find yourself in the forest once again the following week searching for that sweet green leaves!

0.5 lb compound butters

US

original

metric

Picture for Ramps Butter

0.5 lb compound butters

US

original

metric

Ingredients

super soft butter

225 gr super soft butter

vegetable oil

100 gr vegetable oil

wild ramps

80 gr wild ramps

flakey salt

7,5 gr flakey salt

Directions

Step 1

Forage ramps sustainably (you can also get them in local farmer's markets, but it's more fun to get them yourself).

wild ramps

80 g wild ramps

Step 2

Wash the ramps under cold water and shake them off to dry.

Step 3

Heat up the vegetable oil to 60C or 140F, warm but not hot!

vegetable oil

100 g vegetable oil

Step 4

In a blender, blend the ramps with the oil until smooth.

Step 5

In a bowl, combine a super soft butter, the ramps puree, and the salt.

super soft butter

225 gr super soft butter

flakey salt

7,5 gr flakey salt

Step 6

Mix well until you get a homogenous mixture.

Step 7

Store in the fridge (if you didn't finish it beforehand 🤭)

Step 8

YASSS!

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