Ramp Compound Butter

Audio By Carbonatix

Ramp compound butter

**adapted from Food 52**

Ingredients:

A few notes on making this:

Ramps are a wild garlic that’s only available for about 2-3 weeks every spring. The dates vary depending on weather, but here in the northeast, I generally find them at the end of April/beginning of May.
They can sometimes be tricky to find, but farmers markets have them, and I’ve asked for them in the produce department of my grocery store.
Because they are rare, they tend to be a little on the expensive side. But you don’t need very much to make this delicious compound butter, and then you can enjoy them all year long. I’m always so happy to pull out butter I made in April to enjoy with my eggs or avocado toast in December.

Directions:

Soften butter at room temperature.
Trim and wash ramps.
Bring a pot of salted water to a boil and have a bowl of ice water ready.
Blanch the ramps for 30 seconds, then plunge them into the ice bath.
Roll the ramps in a kitchen towel or a few paper towels to dry.
Add them into a food processor along with the softened butter.
Process until the ramps are finely minced and mixed into the butter. Taste for seasoning, and add salt and pepper. (Butter is salted, so you may not need much—make sure to taste as you process.)
Process and taste again, until desired flavor is achieved.
Scoop butter out onto plastic wrap and divide into two even amounts.
Roll each mound of butter into a log in the plastic wrap.
Make sure it’s sealed tightly.
Store in the fridge for 2 weeks and in the freezer for up to 8 months.