where the wild things are. nettle and ramp butter.

I have declared it nettle week in our house. So, while shooting a job at our place yesterday, I decided some nettle snacks were in order. We roasted some ramps with olive oil and sea salt and slathered some finish rye bread with some homemade nettle and ramp butter and topped it with the roasted ramps. It was the perfect afternoon treat, maybe the most perfect sandwich ever!

Recipes to follow on the weekend! (BUTTER RECIPE COMING SOON!)

 

 

Roasted Slightly Charred Ramps

 

1 bunch ramps

olive oil

sea salt

cracked black pepper

 

Preheat the oven to 350 degree.

Rinse the ramps under cold water to remove any dirt or debris.

Gently peel back the  lower outer most layer of the ramp and discard. Sometimes if the roots are on the ramps the outermost layer can be a bit transluscent and slimy. This is what you want to get rid of!

Cut the hairy root ends off the cleaned ramps and discard

Pat the ramps dry with a paper towel and lay them out on a roasting sheet. Thye can overlap one another.

Drizzle them with  extra virgin olive oil and sprinkle with sea salt and cracked black pepper.

Roast the ramps until just tender. 12-15 minutes at the most. Some of the leaves will brown and crisp a bit but don't worry! They still taste fantastic even when a bit charred!

Serve them with scrambled or poached eggs or on buttered toasts. If you feel iinclined and you pobably will; eat them straight off the baking sheet because they are just that good!

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