Ramp Compound Butter

By CheeseDiva

Ingredients

• 6-7 ramps, washed and root ends trimmed
• 1 stick unsalted butter, softened and cubed
• 1/2 lemon, zested
• salt and pepper to taste

Preparation

Step 1

Bring a wide pot of water to a boil. When water is on the cusp of boiling, prepare a large ice bath.

Blanch ramps in boiling water for approximately 30 seconds. Transfer ramps to the ice bath, leaving them to rest for one minute.

In a small bowl, combine ramps, butter, and lemon zest. Add salt and pepper to taste, adjusting amounts as you continue to blend the butter.

Spoon butter mixture onto a piece of parchment paper in a rough log formation. Roll parchment to gather butter into a firm log, twist the excess ends of the parchment, and place in a freezer bag. Compound butter may be stored up to 4 months in the freezer.