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Apr 20, 2008 06:12 AM

Ramps Recipes

Yahoo - it's that time of year again when ramps are in season. I just got 6 bunches at the greenmarket yesterday and am looking forward to cooking with them.

Last year I made a baked dish using the ramps, some purple potatoes, garlic, olive oil, a dash of red pepper flakes and vegetable stock in a casserole dish and baking. It was wonderful, truly allowing the ramps to be the dominant flavor.

Today, I'll make a frittata with ramps (I'm making a nice brunch for DH who just ran a RR race this a.m.). I have a potted lemon thyme plant; so I think I'll use some of that with it.

I am also eager to try monavano's ramps crepes from this thread That sounds truly delicious.

Sometimes we just eat them sauteed with a little garlic.

What are you making with your ramps? Has anyone eaten them raw? Any new ideas or old favorites? I would love to hear them!

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  1. Just wanted to report that a frittata made with ramps was wonderful. The flavor goes well with the eggs. I had an aged comte on hand and used that as well.

    1 Reply
    1. re: LNG212

      I was just going to say that that frittata sounds wonderful... aged comte makes it over the top! I know what I'm doing next weekend for brunch...

    2. I just bought some ramps at the Farmer's Market yesterday. I'm so excited! I've been thinking of how I can use them. Maybe a little stir-fry with shrimp. Or sauteeing them and using them as a bed for seared scallops. Roasting with onions and chicken. Sauteeing in onions and garlic and mixing with pasta.

      1 Reply
      1. re: rachaeltb

        Have you roasted them before? How do the green parts come out when roasting? I roasted some potatoes this a.m. to go with the frittata and was going to toss some ramps in there too but then I hesitated because I wasn't sure if the green parts would work right.

      2. Pardon my ignorance..I didn't realize wild leeks are also called ramps.
        We've been enjoying wild leek in onion soup recipes for years!

        5 Replies
          1. re: HillJ

            I didn't know that at first either until a few years ago the newspaper did some reporting on the festival in (I think) West Virginia.

            As for the soup, do you use the greens in the soup too? It sounds good.

            1. re: LNG212

              LNG212 yes the entire leek is used in preparation and my dh makes pan toasted bread cubes to go along with and adds a nice chop of the greens to the pan ( along w/truffle oil, s&p) while preparing them.

              1. re: HillJ

                another delish recipe using ramps is this compound butter published by Serious Eats:


            2. We make pickled ramps. Put in glass jars and enjoy ourselves and give for gifts. Mother's Day is coming up! Last year our mothers received jars of pickled ramps from us and we got lots of good feedback.

              2 Replies
              1. re: karykat

                Could you tell me how you make that? I've never tried pickled ramps; and I do like other pickled vegetables, so it might be for me!

                1. re: LNG212

                  I use a recipe from Tom Collichio's book Think Like a Chef. It is very similar to the first pickled ramp recipe in the link that MB has supplied.

                  Collichio uses 1 cup sugar instead of the 1/2 cup sugar plus 1/2 cup honey. I'm sure both work great. Collichio uses similar spices except that he adds a bay leaf and leaves out the chile pepper. His recipe is for about two pounds of ramps.

                  We should have ramps showing up here any day now I would think. They are one of the first fresh things to come into the market.

              2. Here are a few recipes here:

                I just bought ramps to cook at home and I'm thinking that I'll do a simple ramps with pasta dish.

                1 Reply
                1. re: MB fka MB

                  I made ramps with spagetti and it was fantastic! Just saute in olive oil with salt and pepper, toss with some pasta, and add a bit of grated cheese if you wish.

                  OMG it was so unbelievably good.

                  Strange how the ramps actually inflate like a balloon when they get hot in the pan. Hmmmm?? it was like they were alive and squirming, totally weird.