Ramp butter is super easy to make. All that is needed is a good food processor or a high speed blender, though I prefer a food processor. It freezes well and is a great addition to put out when friends are over, take to a party, or give as gifts. I love this for the healthy benefits of ramps, particularly anti fungal, but also the gut-healing benefits of the butyrate in the the butter. Can’t get your hands on some ramps? You can make a similar butter using a garlic bulb and some onion green tops to replace the ramp leaves. It will be tasty, but will taste a little different, as ramps have their own unique flavor.
INGREDIENTS:
-5 sticks (or 1 1/4 lb) softened organic butter
1 ramp bulb, minced
1 1/2 cup finely chopped ramp leaves and stems
DIRECTIONS: Place all ingredients in a food processor and blend till smooth and well-incorporated, consistently green throughout. Occasionally take off lid to tamp down and mix a bit with spatula. Pour ramp butter into glass bread pan and chill. It is easier to remove the ramp butter from the pan after it has chilled if the pan is lined with wax paper. After the butter has chilled firm, it can be sliced, wrapped, then frozen or eaten. The butter keeps well in the refrigerator for approximately a week. I usually keep a stick out to eat on toast (so good!) and freeze the rest.
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