Best 2 Ramps Wild Leeks Pie Recipes
In the realm of culinary delights, few things can rival the captivating allure of a savory pie, its golden crust encasing a delectable symphony of flavors. Among the many variations of this classic dish, the "ramps wild leeks pie" stands out as a true masterpiece, a testament to the magic that can be conjured when nature's bounty and culinary artistry converge. This unique pie, crafted with the season's first ramps, captures the essence of springtime, its vibrant green leaves and pungent aroma infusing every bite with an irresistible allure. Whether served as a main course or a delectable side dish, the ramps wild leeks pie is sure to leave a lasting impression, tantalizing taste buds and igniting a desire for more.
Here are our top 2 tried and tested recipes!
RAMPS (WILD LEEKS) PIE
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Feel free to sub regular leeks or scallions if ramps are unavailable.
Provided by Molly53
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place pie shell in a pie pan and preheat oven to 425°F.
- Thoroughly clean ramps and trim.
- Melt butter in frying pan over medium low heat.
- Saute wild leek bulbs in butter until golden and tender.
- Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
- Salt and pepper to taste.
- Turn batter into pie shell.
- Top with Parmesan cheese then sprinkle lightly with paprika.
- Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
- Serve warm or cold.
RAMPS (WILD LEEKS) SOUP
The flavor of ramps is similar to onions with a touch of garlic, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Scallions (white part only) may be substituted for the ramps. Cooking time is approximate.
Provided by Molly53
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice potatoes and onions; place in large saucepan and add water, diced ham, salt and pepper.
- Bring to a boil, reduce heat to medium and cook until potatoes are just done.
- Add ramps; cook five minutes more.
- Mix the flour into the milk; stir briskly to make a smooth emulsion.
- Add to soup; bring just to boiling point.
- Serve hot with a small pat of butter in each bowl to garnish.
Nutrition Facts : Calories 306.9, Fat 7.2, SaturatedFat 3.4, Cholesterol 32.5, Sodium 846.4, Carbohydrate 47.5, Fiber 5.5, Sugar 3.2, Protein 13.8
Tips:
- To prepare ramps, cut off the root end and the tough, dark green tops.
- Ramps can be used in a variety of dishes, including soups, stews, salads, and pies.
- When using ramps in a dish, be sure to cook them thoroughly. Ramps can contain bacteria that can cause illness if not properly cooked.
- Ramps are a good source of vitamins A and C, as well as iron and potassium.
- Ramps are a seasonal vegetable, so they are only available for a short time each year. Be sure to enjoy them while they are in season!
Conclusion:
Ramps are a delicious and versatile vegetable that can be used in a variety of dishes. They are a good source of vitamins and minerals, and they are also a seasonal vegetable, so they are only available for a short time each year. Be sure to enjoy them while they are in season!
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