Caramelized Wild Ramps in Browned Butter

Wild ramps, also known as wild onions, are in season in early spring for the blink of an eye. All but the roots are useable. They have a garlic-onion flavor and are sought after by foodies world wide.

To learn more about selecting and storing wild ramps, as well as a couple other serving suggestions, check out Robbie Sigona’s produce tips for wild ramps.

Rob's caramelized ramps in browned butter with scrambled eggs

Caramelized Wild Ramps in Browned Butter

This quick, flavor-enhancing recipe will add awesomeness to everything from your breakfast-time sunny-side-up eggs and avocado toast to your juicy steak dinner. Browning the butter adds to the depth of flavor the caramelized ramps provide. Using grass-fed butter makes this on point for your Keto diet, too.

Ingredients
  

Ingredients

  • 2 bunches wild ramps
  • 3 Tbsp grass-fed butter unsalted
  • A pinch of salt
  • Freshly ground rainbow peppercorns to taste

Instructions
 

  • Wash the ramps in a large bowl of water, swizzling them around to release any grit. Remove, rinse and pat dry. Slice off the root ends and discard.
  • Add tablespoons of the butter to a large skillet (preferably light in color) and melt over medium heat, stirring or swirling constantly. Browning takes time and patience. You will know it’s browned when it has foamed and the foam has subsided, brown specks have appeared and it gives off a nutty, rich aroma. Add the ramps, stir to coat. Season with salt and pepper and cook, stirring occasionally, for about 3 to 4 minutes until they have wilted and have some slightly charred spots.

Video

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