Denver Post photo by Cyrus McCrimmon

Creamed Ramps

Denver Post photo by Cyrus McCrimmonRamps, seen here in their untrimmed state, are a type of wild leek that make super dishes like creamed ramps.

Creamed Ramps

Serves 4 as a side dish


“In general, about ½ lb of fresh ramps sauté down to 1 cup. You will need a food processor or blender to prepare this dish.
1 pound fresh ramps
2 tablespoons olive oil
2/3 cup chicken stock
1/3 cup pine nuts
Salt to taste
About 1 teaspoon butter
1/3 cup grated cheese (gruyere, mild cheddar, or pecorino, or a combination)
2 tablespoons heavy cream
2 tablespoons unseasoned breadcrumbs (homemade is best)

Preheat the oven to 400 degrees. Heat the oil in a large nonstick skillet. Add the ramps and sauté for about 5 minutes, until they are wilted and tender. You will notice them filling with air and then deflating. It’s okay. Be sure to keep moving the ramps around so they don’t scorch.

Place the ramps in a food processor with the pignoli nuts, chicken stock, and salt. Pulse to blend to a rough puree. The ramps will be quite loose and wet.

Butter a baking pan—I used a 9-inch copper pan—and pour in the ramps mixture. Gently toss in the cheese and swirl in the heavy cream. Sprinkle breadcrumbs over the top and bake for 10 minutes, until the breadcrumbs are golden brown and the vegetable is piping hot.”

Source: Denver Post Critic William Porter. Denver Post photo by Cyrus McCrimmon

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