Ramp Compound Butter Recipe

1. 1

   Trim the ends off of the ramps and clean them well under cold, running water.

2. 2

   Blanch them quickly (30 seconds) by dropping the ramps in a large pot of salted, boiling water, and then shock them in ice water.

3. 3

   Drain the ramps, squeezing as much liquid out as you can. With a sharp knife, thinly slice the ramps.

4. 4

   In a large bowl (or Kitchenaid with a paddle), mix well butter, lemon juice, lemon zest, ramps, salt, and pepper.

5. 5

   On sheets of parchment, form logs of butter of approximately 1/2 pounds each, and roll the parchment tightly around the butter.

6. 6

   Put the butter logs in two sets of freezer bags and seal tightly, removing all the air, and store in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.