Poached Ramps With Mustard Vinaigrette
This is my favorite ramp recipe. I serve them chilled as a simple side with sandwiches or a light soup.
Serves: 4
1 pound ramps, greens attached
2 cups vegetable stock (see Appendix) or salted water
1/2 cup prepared mustard vinaigrette (see Appendix)
Pour stock or water into a large skillet and bring to a boil over medium-high heat. Trim the root end of the ramps as closely as possible. If you trim too much, the ramp will came apart. Place ramps in boiling water and cook for 5 to 10 minutes until they soften and start to become a little translucent. Pour off liquid and rinse under cold running water to stop cooking. Place in a serving dish and ladle on vinaigrette.
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