Anone know how to use ramps in cooking? Are ramps stronger than garlic?

Question

Know any good recipes to use ramps with?

Answer 1

Ramps are like a really, really strong onion. Like onions, they are in the lily family. They are popular in some areas of southern Appalachia. Usually, they are pan-fried and scrambled with eggs or fried with potatoes. They are pretty strong. I wouldn't advise eating them alone.

Answer 2

ramps = ramp = wild leek = Tennessee truffle Notes: These have a strong onion-garlic flavor which tends to linger on the breath. Despite their humble Appalachian origins, ramps tend to be pricey and are usually found in gourmet produce markets. They're available from March to June. Substitutes: leeks (milder, larger) OR Chinese chives Or green garlic


Ramps Piquante

Ingredients

(6 servings)

1 c Grated sharp cheddar cheese
2 c Ramp bulbs *
1/2 c Broth drained from ramp bulbs
1 tb Worcestershire sauce
3 tb Wine vinegar
3 tb Butter
Salt and pepper to taste
6 sl Crisp toast


Instructions

* Boiled until tender in salted water & drained (reserve broth). Over low heat, melt cheese in ramp broth. Add Worcestershire, vinegar, and butter.
Stir ramps into the sauce and reheat. Add salt and pepper to taste.
Serve hot over crisp toast.
Yield: 6 servings.
Makes a nice brunch dish or lunch, for those sensible enough to try it


Ramp Champ (Mashed Potatoes With Ramps)
Yield: 8 Servings

Ingredients

2 1/2 lb baking potatoes
1/2 c trimmed and minced ramps
1 1/4 sticks unsalted butter -
-softened (; 10 tb.)
1 1/4 c milk
1 salt and pepper; to taste
1 tb minced green ramp tops - to
-garnish

Instructions

In a large heavy saucepan, cover the potatoes with two inches cold
water and bring the water to a boil. Add salt to taste and simmer
the potatoes, partially covered, for 40 minutes or until they are
tender. Drain the potatoes, return them to the pan, and steam them
dry, covered and shaking the pan, for 3 minutes. Let the potatoes
cool until they can be handled, then peel them.

While potatoes are boiling, in a small saucepan cook the ramps in 2
tb. of butter over low heat, stirring, for 5 minutes or until they
are softened. Add the milk, scald the mixture over moderate heat, and
keep it warm.

Rice the potatoes or force them through a food mill into the large
saucepan. Beat in 6 tb. of the remaining butter, cut into pieces.
Add the milk mixture in a stream, beating. Season with salt and
pepper and, if necessary, heat the mixture over low heat, stirring,
until it is heated through.

Transfer to a heated serving dish, garnish with ramp tops, and top
with remaining 2 tb. butter.

Answer 3

oh hell yes....you're gonna smell if you eat them! try looking up recipes on a search engine.