Posts tagged ramps
Ramps are the first sign – and taste – of spring. In appearance ramps look like tulip leaves outfitted with green onion bulbs. And the flavor is a mild to robust garlicly zing with undercurrents of onion.
Now how to get your kids to try leeks … there’s no disguising ramps green color but you can meld the flavor in with other foods that are familiar to your kiddos. Here are a few ways we’ve used them so far, so good.
Mixed into shredded lettuce on tacos
Thin sliced ramps can be tossed into shredded iceberg lettuce and then used to top tacos.
Sauteed in scrambled eggs
In a skillet add 1 tablespoon of butter and bring it to medium-high heat. Add 2 tablespoons of thin-sliced leeks to the butter and saute for 1 minute. Add in whisked eggs and scramble.
Stirred into cream cheese as a dip for chips
Purchase a container of whipped cream cheese and mix in chopped ramps along with salt and pepper to taste. Offer this as a dip for your kids with tortilla chips, baby carrots, and/or celery sticks.
Blended into sauces
Time to whip out the blender. Use it to mix ramps into spaghetti sauce or other colorful sauces that love garlic.
I used ramp leaves instead of lettuce on sandwiches.
Now it’s your turn: Have you tried ramps? How do you like to serve them?
Ramps look like a cross between a green onion and a leek – but they have a pungent oniony-garlic flavor softened with a hint of sweetness. Also known as wild leeks, ramps are a sign it’s spring!
In my bag from my local CSA (community supported agriculture), Fresh Fork Market, I had a bunch of fresh ramps in need of a home. I paired them with a creamy au gratin recipe.
How do you cook with ramps? It’s easy. Wash them and then slice them thin as you would green onions. Remove any filmy parts that may be coming off the white ends already. For this recipe I used the entire ramp—white and green parts. Time to get cooking!
6 Medium potatoes (Red, Yukon, regular, or a combination)
3 tbsp. butter
¼ cup onion, diced small
1/4 -1/2 cup sliced ramps
3 tbsp. all-purpose flour
1 tsp. salt
¼ tsp. ground pepper
¼ tsp. ground thyme (or 1 1/2 tsp. fresh)
1 can (12-oz.) evaporated milk
½ cup half and half
½ cup water
1/3 cup grated Parmesan cheese
1 clove garlic, diced (opt.)
- Preheat the oven to 350 degrees Fahrenheit.
- Peel potatoes and then slice thin. I used my food processor with the slicing attachment.
- Place the thin-sliced potatoes into a pot and fill with water and a generous helping of salt. Bring to a boil over medium to high heat on the stovetop. Cook until the potatoes are just barely fork tender (about 4 minutes) and drain.
- Coat a 8” x 8” or similarly sized casserole dish with cooking spray. Place the potatoes onto the greased dish. Top the potatoes with the cheese.
- In a saucepan melt the butter on medium-high heat and add in the onions. Saute until translucent (about 4 minutes). Add the ramps and the garlic and sauté for another minute.
- Turn the heat to low and add the evaporated milk and seasonings.
- In a measuring cup, whisk the flour into the half and half and water until fully combined. Slowly pour into the saucepan and gradually bring to a boil stirring constantly. Simmer until thickened (about 3 minutes).
- Pour the sauce over the potatoes and bake for 25 minutes. Broil the potatoes on high for 3 minutes to crisp the top. Allow the potatoes to sit for 5 to 10 minutes before serving.
Make it a meal—add in cubed ham, steamed broccoli or whatever else you might have leftover in the fridge.
*Tweaked from a recipe for Scalloped Potatoes from Very Best Baking.