Name: Ramps Simmered in Cream
Yield: Serves 4 to 6 as a garnish
Ingredients: 1 cup vegetable broth; ¼ teaspoon dried thyme or tarragon, crumbled; About 1 pound ramps (preferably of equal size); 1 cup heavy cream; ½ teaspoon kosher salt; ¼ teaspoon dried dill, crumbled

Preparation info

Serves
4 to 6
as a garnish

Difficulty
Easy

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.

Ingredients

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

Method

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

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