Things to do with Ramps, Part 3: Make butter. And not just any butter … butter that you will be looking for any and every excuse to use. It’s sort of like garlic herb butter, but lots and lots better, very mild and incredibly good. I just made four rolls of this and have stashed them in the freezer to use all summer long (if I have enough will power to make it last that long). Try it, you soooo won’t be disappointed!
Ingredients
3-4 bunch ramps, very finely chopped, leaves and bulbs separated
1/2 teaspoon sea salt
8 oz unsalted butter, at room temp
2 teaspoons dark honey
zest of 1 lime
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
Directions
Salt chopped ramp bulbs and mash with a mortar and pestle to release the juices. If you don’t have a mortar and pestle, you can use the side of a chef’s knife to grind the salt into the chopped ramp bulbs on a cutting board. Add to a medium bowl and fold in the butter, honey, lime zest, coriander, black better and finely chopped ramp leaves.
If your butter is really soft, chill in the fridge for 15 minutes before molding. Transfer butter to a piece of parchment and gently roll the butter into a uniform log. Chill in the fridge until firm. If you need to speed it up, chill in the freezer for 30 minutes until firm. Cut into slices.
Use this as you would use any compound butter: slather on toast, toss with fresh pasta or veggies, use with corn on the cob or melt some as a finishing butter on steak or fish; make garlic bread. This will stay good in the fridge for a couple of weeks and freezes for up to a couple of months.
