Ramps Simmered in Cream

Preparation info

  • Serves

    4 to 6

    as a garnish
    • Difficulty


Appears in

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.


  • About 1 pound ramps (preferably of equal size)
  • 1 cup vegetable broth
  • ¼ teaspoon dried thyme or tarragon, crumbled
  • ¼ teaspoon dried dill, crumbled
  • ½ teaspoon kosher salt
  • 1 cup heavy cream


    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 large, cut a slit in the base of each.
    2. Combine bulbs, broth, thyme, dill, salt, and cream in skillet that holds bulbs in a single layer; bring to a boil. Reduce heat, cover, and simmer gently, shaking often, until bulbs are tender when pierced with a knife, 3 to 5 minutes. With tongs, transfer to plate.
    3. Add leaves to pan and stir to wilt. Simmer gently, uncovered, stirring often, until leaves are cushiony soft and cream thickens, about 15 minutes.
    4. To serve, heat bulbs briefly in microwave or skillet. Spoon leaf-cream mixture into warm serving dish. Arrange bulbs on top.