Ramps: Sautéed

Appears in

Ruffage: A Practical Guide to Vegetables

Published 2019

About

In the spring, ramps replace almost all other onions, and quickly cooking them in a hot pan is my most used technique. Ninety percent of the time I separate the leaves from the root, cook the roots first, and add the sliced leaves at the end. The other 10 percent of the time I will pan roast ramps whole and garnish them.

If sautéing whole, treat like a pan roast; add the ramp to the hot oil and don’t turn or fiddle with it. Let the leaves take on a fried crispness and the bulbs will soften gently.

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In this section

Sautéed Ramps w/Morels, Spinach, and Cream on Toast

Part of

Vegetables and How I Cook Them

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