Elizabeth Schneider

Ramps Simmered in Cream

Preparation info
  • Serves

    4 to 6

    as a garnish
    • Difficulty

      Easy

Appears in
top 1000Vegetables from Amaranth to Zucchini
Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Smooth wild leek leaves are cut into ribbons and stewed to a creamy, satiny mass that serves as a bed for the pearly lightly cooked bulbs and stalks. Cooked this way, the greens become a surprisingly sweet sauce. Serve with plain poached or baked fish. Seek out pasteurized (not ultrapasteurized) cream for this luscious, rich dish.

Ingredients

  • About 1 pound ramps (preferably of equal size)
  • 1 cup vegetable broth
  • ¼

Method

  1. If ramps are clean, just trim off roots and rinse well. If muddy, slip off first layer of skin from bulbs, then trim roots. Remove yellow or wilted leaves. Rinse ramps in several changes of water, swishing vigorously. Cut leaves apart from stems where they branch from the stalk, leaving stalk and bulb attached. Stack leaves and cut into thin diagonal strips. If bulbs are