Ramp Butter
Total Time
Prep: 10 min. + chilling
Yield
2 cups
Ramps are available for a short period during the spring. Use both the white and green part when making ramp butter, as you would a green onion. If you aren't able to find ramps, substitute green onions or chives. —Taste of Home Test Kitchen
Ingredients
- 6 ounces ramps (bulbs and greens, about 15 medium)
- 1 cup butter, softened
- 1/4 teaspoon salt
Directions
- In a small saucepan, bring 8 cups water to a boil. Add ramps; cook, uncovered, just until ramps turn bright green, about 30 seconds. Drain and immediately drop into ice water. Drain and pat dry.
- Finely chop ramps (bulb and greens). In a small bowl, beat butter, ramps and salt until blended. Shape into a log; wrap and refrigerate up to 1 week or freeze up to several months.
Nutrition Facts
1 tablespoon: 53 calories, 6g fat (4g saturated fat), 15mg cholesterol, 65mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.
Ramps are available for a short period during the spring. Use both the white and green part when making ramp butter, as you would a green onion. If you aren't able to find ramps, substitute green onions or chives. —Taste of Home Test Kitchen
Recipe Creator
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