Prep Time: 10 minutes

Cook Time: Not applicable

Yield: Makes 1 pound.

Ramps (wild leeks) are a seasonal delicacy, and when combined with butter makes a spread that can be frozen and enjoyed all year.

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Ingredients

>> 1 lb salted butter (room temperature, cut up)
>> 30 large ramp leaves, finely chopped
>> 4 cloves garlic, finely chopped

Instructions

Place the butter in a food processor, process until butter is whipped.

Add the ramps and garlic (and salt if using) and continue to process for about 10 seconds.

Keep aside some butter you may want to use within a day or two. For the remaining butter, using a silicone spatula, scoop butter into silicone muffin cups. Let sit overnight to allow flavors to infuse well. Then place into the freezer.

Once frozen, pop out of the muffin cups, place in a freezer bag and store for up to 12 months.

Note: If you choose to use unsalted butter, then freezing butter for up to 6 months is recommended. Also, because working with butter is messy to clean up, it is best to make double or triple this amount.

Wild Edibles in Recipe: Wild Leek

Wild Fungi in Recipe:

Edible Trees and Shrubs in Recipe:

Recipe Category: Miscellaneous