Five Ways to Use Ramps, also known as Wild Leeks

Spaghetti with Ramps
Ramp and Carmelized Shallot Pesto Pasta
Ramps ’n Taters
Ramp Casserole
Grilled Ramp Soup
See Also: Three Ways to Pickle Ramps

Five Ways to Use Ramps

This native North American plant, a wild member of the leek and onion family, has long been celebrated as a harbinger of spring in the southern Appalachian region. In more recent years, it has become a big hit at farmers markets in the brief period between winter and the first onslaught of summer crops.

Ramps (Allium tricoccum) have an onion-garlicky flavor, though they are considerably milder than either of those relatives. However, if you eat enough of them, and particularly if you munch them raw, you may have a whiff of ramp on your breath and exuding from your skin for the next several days. Don’t let that keep you away from this addictive seasonal treat.

You can use ramps in any recipe that calls for garlic or scallions. The entire plant – bulb, stem and leaves – is edible.

Here is a selection of somewhat more elaborate recipes. The Ramps ‘n’ Taters and Ramp Casserole recipes are traditional Appalachian Mountain-style dishes, with plenty of pork fat, some of which a health-conscious chef might want to drain off.

The Spaghetti with Ramps recipe is a simple springtime dish served in fancy restaurants, such as Mario Batali’s New York City restaurant, Babbo Ristorante e Enoteca. Being a pesto aficionado, I elaborated on that recipe to create a Ramp and Carmelized Shallot Pesto.

Spaghetti with Ramps

1/2 lb ramps
1 teaspoon finely grated fresh lemon zest or lemon juice
Red chili flakes (optional)
1/4 cup extra-virgin olive oil
1 lb spaghetti
4 tablespoons freshly grated parmesan
Toasted bread crumbs

1. Trim roots from ramps and slip off outer skin on bulbs, if loose. Blanch ramps in a 6-quart pot of boiling salted water, 5 to 10 seconds, lift out of boiling water and transfer to cutting board. Coarsely chop ramps and put in a blender with zest and oil.

2. Add spaghetti to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water and add to blender. Purée ramps until smooth and season with salt. Continue to cook spaghetti until al dente, then ladle out about 1 cup additional pasta water before draining spaghetti in a colander. Return pasta to pot with ramp purée and toss with parmesan over moderate heat for several minutes, thinning sauce with a little pasta water as needed to coat pasta.

3. Transfer to serving plate a top with bread crumbs.

Source: Adapted from Gourmet Magazine

Ramp and Carmelized Shallot Pesto Pasta

20-25 ramps
1 teaspoon finely grated fresh lemon zest or lemon juice
1/3 cup extra-virgin olive oil
6 shallots
1/4 pine nuts
1 lb spaghetti or pasta of your choice
1/4 cup grated parmesan

2. Add pasta to boiling water and cook a few minutes, then ladle out 1/2 cup pasta water to add to blender when you process the pesto. Continue cooking pasta until al dente.

3. Meanwhile, chop shallots and saute in olive oil for about 5 minutes, stirring occasionally, until shallots turn golden. Remove from heat and let cool for a few minutes before adding to the blender along with the pine nuts. Purée until smooth, adding 1/2 cup hot pasta water to thin.

4. Drain cooked pasta in colander, saving some pasta water, and return pasta to pot. Add pesto and continue cooking for several minutes, stirring to coat evenly, and adding hot pasta water, if needed. Stir in parmesan cheese and transfer to serving dish.

Source: Mark Thompson

Ramps ’n’ Taters

4 or 5 large potatoes, diced
1 pound bacon
1 1/2 pounds ramps, cleaned and cut up
6 eggs
Salt and pepper

1. Fry bacon in skillet, remove from pan and set aside. Fry diced potatoes in bacon grease for three to four minutes. Add cut up ramps and continue frying until potatoes are well done

2. Put fried bacon on top of potatoes and ramps. Let simmer about two minutes.

3. To add scrambled eggs, add after potatoes are done, before adding bacon.

Source: Yancey County , NC Web site

Ramp Casserole

1 pound pork sausage
4 eggs
2 cups grated cheddar cheese
2 cups milk
15 ramps
10 potatoes, sliced

1. In a skillet, fry sausage, stirring as it fries. Beat eggs, add milk and set aside

2. In large baking dish, layer potatoes, sausage and chopped ramps. Pour egg and milk mixture over layers. Top with grated cheese.

3. Bake at 350 degrees until potatoes are tender

Source: Yancey County , NC Web site

Grilled Ramp Soup

1/2 cup vegetable oil
1/2 cup all-purpose flour
4 quarts chicken broth
2 cups heavy cream
2 tablespoons olive oil
Emeril's Original Essence
4 bunches fresh ramps, trimmed and large leaves removed

For Garnish:
4 grilled ramps
1 tablespoon chopped parsley
Crust bread

1. Combine the vegetable oil and the flour in a large, heavy pot or Dutch oven over medium heat. Cook, stirring constantly, to make a blond roux, 5 to 6 minutes. Whisk in the stock and the cream. Bring to a boil and then reduce the heat to medium-low.

2. Lightly grill 6 of the ramps. Cut the remaining ramps into 1-inch pieces. Add the chopped ramps to the soup, season with salt and pepper, and simmer for about 40 minutes. Remove from the heat and using a hand-held blender, puree the soup until smooth.

3. Ladle the soup into shallow bowls, garnish with the grilled ramps and the parsley. Serve with crusty bread.

Source: Essence of Emeril