Delicious Ramp Butter
Ramp butter is insanely delicious and super easy to make. It's amazing on grilled meat, fish, vegetables, pasta or spread on toasted bread with a sprinkle of sea salt! Ramp butter is also a great way to preserve ramps past their season. Store the butter in the freezer for longer preservation.
Servings: 2 cups
Calories: 882kcal
Ingredients
- 1 cup salted butter softened
- 15-20 large ramps (¾ - 1 cup of finely chopped ramps)
- pinch of salt
Instructions
- Wash the ramps then cut off and discard the roots and any bad spots on the leaves. For this recipe, you will use the whole ramp - bulbs, stems and leaves.
- Roughly chop each ramp into a few pieces so they're easier to chop in a food processor. Working in batches so you don't overcrowd your food processor, pulse until the ramps are very finely chopped.
- In a small bowl, mix the chopped ramps with softened butter until well combined. If desired, mix in a small pinch of sea salt.
- Enjoy ramp butter on meat, fish, vegetables, pasta or spread on toasted bread with an extra sprinkle of sea salt!
- How to store the butter:Fridge: Store the ramp butter in a sealed dish in the fridge for up to one week.Freezer: To store the ramp butter in the freezer, I like to first roll it into into a log. To do so, transfer the ramp butter to a sheet of parchment paper, wax paper, or plastic wrap, placing the butter on the edge closest to you. Keeping the paper or plastic wrap tight, roll into a log. Twist the ends and tie with string or a twist tie. Store in the freezer for 3-4 months.
Nutrition
Serving: 2cups | Calories: 882kcal | Carbohydrates: 17g | Protein: 2g | Fat: 92g | Saturated Fat: 58g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 730mg | Potassium: 27mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4749IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 2mg
