D'Artagnan chef bio | Yield: about 2/3 cup
Try this easy recipe for compound butter with wild ramps. Use it to flavor pasta, spread on biscuits, or to finish a steak. Will keep for a year in the freezer.
- 8 tablespoons unsalted butter, softened
- ¼ cup finely chopped Wild Ramps, leaves only
- 1 teaspoon lemon zest
- ½ teaspoon salt
- ¼ teaspoon finely ground pepper
- In a small bowl, stir together butter, ramps, lemon zest, salt, and pepper until evenly mixed. Place mixture in a large piece of cling film and roll into a log shape, twisting and securing the ends of the plastic. Chill until firm. Slice as needed.
Note: butter will keep for 2 weeks in the refrigerator, or up to 1 year wrapped well in the freezer.