Go Back
+ servings
Charred Ramp Butter with Coriander
Print Pin
No ratings yet

Charred Ramp Butter with Coriander

Ramp's slender, glossy green leaves and crunchy bulbs are turned into this good-on-everything charred ramp butter with citrus-y coriander and Aleppo pepper.
Course Sauces + Condiments
Cuisine American, Italian
Keyword Aleppo pepper, butter, coriander, ramp
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 cups
Calories 114kcal
Author Evan Kalman

Ingredients

  • ½ lb ramps
  • 2 Tbsp extra-virgin olive oil
  • 1 lb unsalted butter cut into 1-inch cubes
  • 1 tsp coriander seeds
  • ¼ tsp Aleppo pepper
  • 1 Tbsp lemon zest
  • Kosher salt
  • Freshly ground black pepper

Instructions

  • Preheat a grill or grill pan to medium-high heat. Toss 1/2 lb [227 g] ramps with 2 Tbsp [30 ml] olive oil and a pinch of salt and black pepper. Grill, tossing often, until ramps are lightly charred, about 1 to 2 minutes. When cool enough to handle, finely mince.
  • In a small, dry frying pan over medium heat, toast 1 tsp coriander seeds until just fragrant, about 3 minutes. Remove from the heat and let cool before grinding to a power in a spice grinder or with a mortar and pestle.
  • In a food processor, combine 1 lb [455 g] butter, minced ramps, ground coriander, ¼ tsp Aleppo pepper, and lemon zest. Season with salt and pepper. Processed until well blended, 1-3 minutes, scraping down the sides of the bowl after each minute. The mixture should have a green color with flecks of ramps still visible.

Notes

Store, tightly wrapped, in the refrigerator for up to a week or in the freezer for up to 4 months.

Nutrition

Calories: 114kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 2mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg