Prep 15 mins
Cook 15 mins
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Cooking time is approximate
- 2 tablespoons unsalted butter
- 1⁄2 cup fresh breadcrumb
- 1⁄2 cup gruyere cheese, grated
- 3⁄4 lb ramps (cleaned, trimmed and cut into one inch pieces)
- fresh ground white pepper, to taste
- 1⁄2 cup heavy cream
- Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from scorching.
- Toast the crumbs for about two minutes, or until a light golden color.
- Transfer to a plate to cool.
- When cooled, toss toasted crumbs with the grated Gruyere and set to the side.
- Preheat the broiler.
- Melt the remaining butter in the skillet until it just begins to brown.
- Add the ramps, facing them all in the same direction.
- Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.
- Season with salt and pepper, add the cream, and bring to a simmer (this should take only about one minute).
- Remove the ramps from the heat.
- Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.
- Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown.
- Serve immediately.
We utterly adore ramps; DH dug an entire bushel this year. I wanted something different than the same old deep-fried or ground into hamburgers and was pleased to see this. Unfortunately, we were disappointed. If I were to make this again, I would cut the ramps into 2" pieces or so because they were so stringy and impossible to cut and/or chew. Thanks for posting though!