MAKES one pound of ramp butter.
INGREDIENTS
1 cup chopped ramps
1 tablespoon fresh lemon zest, minced
1 teaspoon cracked pink peppercorns
2 teaspoons crushed pink Himalayan salt
1 pound unsalted, high-quality butter, softened
DIRECTIONS
- Make sure to wash ramps well, removing the roots. Leave the stems, leaves, and bulb.
- Roughly chop ramps into smaller pieces, about 1-inch or 2-inch, so they fit nicely in your food processor.
- Working in batches so you don’t overcrowd your food processor, pulse until the ramps are very finely chopped.
- In a small bowl, mix the chopped ramps, lemon zest, cracked pink peppercorns, and pink Himalayan salt with the softened butter until everything is well-combined.
- Roll out a square piece of parchment paper or plastic wrap and scrape the mix into a rectangle shape on one side of the paper or wrap. Leave 2-3 inches on each side of the rectangle. You can sprinkle salt, peppercorns, and extra lemon zest on the top for garnish.
- Roll the butter up into the paper, making sure to leave space at each end. The butter should look like a log. Fold the ends over and refrigerate for at least one hour before serving.
- The butter can be refrigerated for up to two weeks or stored for three months in the freezer.
