RAMPS VEGETABLE RECIPE

Spring is here, and with it comes the return of one of my favorite seasonal delights – ramps! These little guys are only around for a short time each year, so it’s important to make the most of them while you can. Luckily, I’ve got some killer ramp recipes to share with you all, so buckle up and get ready for a wild ride.

First up, we’ve got a delicious ramp puree that is perfect for spreading on toast or using as a dip. To make it, you’ll need:

– 1 bunch ramps, cleaned and trimmed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1 lemon, juiced

To start, heat your oven to 400 degrees Fahrenheit. Toss your ramps with olive oil, salt, and pepper, and place them on a baking sheet. Roast in the oven for 10-15 minutes, or until the ramps are tender and slightly browned. Remove from the oven and let cool slightly.

Once the ramps have cooled a bit, add them to a food processor or blender with the lemon juice. Puree until smooth, adding more lemon juice or olive oil as needed to achieve the desired consistency. Season with more salt and pepper to taste, and enjoy with your favorite dipping vehicle!

Next up, we’ve got a beautiful ramp tart that is perfect for a springtime brunch or dinner party. To make it, you’ll need:

– 1 sheet puff pastry, thawed
– 1 bunch ramps, cleaned and trimmed
– 1 cup ricotta cheese
– 1 egg, beaten
– Salt and pepper to taste

Start by preheating your oven to 375 degrees Fahrenheit. Roll out your puff pastry onto a baking sheet, and gently score a border around the edges (about 1/2 inch in from the edge). In a medium bowl, mix together your ricotta, egg, salt, and pepper until well combined.

Spread the ricotta mixture over the center of the puff pastry, staying within the border you created. Top the ricotta with your ramps, arranging them in a pretty pattern. Brush the edges of the pastry with a bit of egg wash, and bake in the oven for 25-30 minutes, or until the pastry is golden brown and puffed up.

Finally, we’ve got a ramp pesto that is perfect for tossing with pasta, drizzling over roasted veggies, or just eating with a spoon. To make it, you’ll need:

– 1 bunch ramps, cleaned and trimmed
– 1/2 cup toasted almonds
– 1/2 cup grated Parmesan cheese
– 1/2 cup olive oil
– Salt and pepper to taste

Start by blanching your ramps in a pot of boiling water for 30 seconds, then transferring them to a bowl of ice water to stop the cooking process. Drain the ramps and roughly chop them up.

In a food processor or blender, combine the ramps, almonds, Parmesan, and olive oil. Pulse until the ingredients are well combined but still slightly chunky. Season with salt and pepper to taste, and enjoy on just about anything.

FAQ:

Q: Can ramps be frozen?
A: Yes, ramps can be frozen, but they will lose some of their flavor and texture. It’s best to use them fresh if possible.

Q: What do ramps taste like?
A: Ramps have a strong, garlicky flavor with a hint of onion. They’re kind of like a cross between garlic and scallions.

Q: How long do ramps last?
A: Ramps are only in season for a few weeks each year, but they can be stored in the fridge for up to a week or two. Alternatively, you can pickle them to extend their shelf life.

And finally, because what food post is complete without a product recommendation, I highly recommend picking up a good-quality food processor if you don’t already have one. This Cuisinart model (https://amzn.to/3lr1RSn) is a personal favorite of mine, and it makes pureeing ramps (and just about anything else) a breeze.

So there you have it, folks – three delicious ramp recipes to make this spring. Whether you’re a ramp newbie or a seasoned pro, these dishes are sure to impress. Happy cooking!


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Simple Sautéed Ramps – New York Food Journal

RAMPS VEGETABLE RECIPE

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