About these things called "ramps"...
Do you slice the whole ramp up, or just the ends? Besides making the recipes (compound butter and another one i can't recall right now), what do you use them for?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
9 Comments:
You can use the greens too.
They make a lovely risotto. I also like to chop them, sauté in a bit of olive oil and add sherry vinegar to make a warm vinaigrette for roasted asparagus.
Cathy at 1:51PM on 05/08/08
I got my first bunch a week ago. I made ramp risotto with them. I put the whites in at the beginning of the risotto, then held the greens until the very end, just like I would do with spinach.
blackolive at 1:56PM on 05/08/08
You can use all of it. You can slice it or dice it or keep 'em whole.
There have been quite a few posts recently about ramps (being in season and all). If you feel like searching the SE archives there's a ton of suggestions and some links and lots of love of ramps.
I had it once layered in a terrine of grilled veggies. Very yummy.
I had it lightly brushed with olive oil, s&p, and grilled. Oh, it was served with some grilled fish, but all I remember is that delicious ramp.
Oh, and @simon suggested making "negimaki" with ramps instead of the scallions. I haven't tried it that way, but I have a feeling they would be super-good.
Essentially, you can use ramps anywhere you would use onion, shallot, or green onion.
wookie at 2:10PM on 05/08/08
oh and garlic.
wookie at 2:11PM on 05/08/08
I agree on the risotto - that's probably my favorite way to use them. I also made a lovely frittata using ramps, zucchini, asparagus, and goat cheese last week. They're so wonderful with other spring vegetables!
producestories at 9:40PM on 05/08/08
i bought my first bunch this past saturday and sauteed them in a little olive oil, salt and pepper. they were so delicious and simple. i think this method highlights the unique flavor and lets you enjoy their specialness. i'm now addicted!
betsyg at 10:38AM on 05/09/08
Use the greens to make a pesto...
HoustonJoe at 1:23PM on 05/09/08
I like to use ramps in simple dishes with relatively bland ingredients - in an egg, rice, or pasta dish - so their flavor is the star of the show.
They're also nice with other fresh spring vegetables. I made some really good mini-frittatas with ramps and asparagus last week.
butterface at 2:12PM on 05/09/08
If these are the common ordinary garden variety ramps that I lived with for 25 yrs in West Virginia, watch out for the second day. Your best friends may not tell you, but, man, you stink of ramps!
fewteeth at 9:48PM on 05/09/08