Ramps & potatoes is one of the most common ways to cook ramps. I believe this recipe takes the combination to another level by carefully picking the right ingredients and cooking method. The predominant flavor here is intentionally the ramps, with the red skin potatoes providing texture, and a buttery and slightly sweet flavor to smooth it all out.
Ramps are a wonderful, wild spring food that come right from the woods. They come from the allium family which also includes onions, garlic, leeks, and shallots, but are unique, and their leaves are the main focus. For those who have never had it, even though it’s impossible to accurately describe their flavor profile, I like to say that it’s spinach with a unique allium flavor.
Sunflower oil is used to add some floral notes. If you do not have access to unrefined sunflower oil, substitute it with another 1/2 tbsp. of butter. For this recipe, I’d avoid using any oil that has a strong flavor profile such as olive oil.
- 1 bunchRamps, (about 15 stalks)
- 1/2 lb.Red skin potatoes
- 1 1/2 tbsp.Butter
- 1/2 tbsp.Sunflower oil
- 1/4 cup(s)Dry white wine
- 8 Wood violets
Slice the red skin potatoes into 1/4” thick disks. Cook them in boiling water for about 4 minutes so that they are still firm and not ready to eat. Let them dry in a colander.
Meanwhile, separate the ramps, stems, and bulbs from the leaves and chop them up (stems and bulbs only).
Cut the potato discs into sticks, about 1/4” wide.
Lay several ramp leaves on top of each other with the pointy end towards you. Roll them up and chiffonade.
Add the 1 1/2 tbsp. of butter and 1/2 tbsp. of sunflower oil to a skillet and sauté the ramp leaves over low heat until they are wilted (about 2 minutes). Remove from skillet with a slotted spoon.
Add the chopped up ramp stems/bulbs to the skillet and sauté for a minute.
Add the potatoes to the skillet and cook for about 3 minutes, giving it a good stir halfway.
Pour the 1/4 cup of white wine, and let it simmer until it evaporates. Return the ramp leaves to the skillet and stir it all together.
Season with salt to your liking. Garnish with violets!