Ramps Wild Leeks Salad Recipes

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RAMPS (WILD LEEKS) SALAD



Ramps (Wild Leeks) Salad image

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. If ramps are unavailable, feel free to sub regular leeks or scallions.

Provided by Molly53

Categories     Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 large ramps, trimmed and cleaned well
1 small red bell pepper
3 tablespoons chopped walnuts or 3 tablespoons almonds
1 lemon (Grated rind and juice)
6 tablespoons mayonnaise
salt and pepper

Steps:

  • Finely shred ramps, then blanch in boiling water 2 minutes; rinse with cool water to stop the cooking process and drain very well.
  • Slice red pepper, removing seeds and any membranes.
  • Combine pepper with blanched ramps and walnuts or almonds in a salad bowl.
  • Mix lemon rind and juice with mayonnaise and toss the salad.
  • Adjust seasonings to taste and serve.

Nutrition Facts : Calories 131.5, Fat 11, SaturatedFat 1.4, Cholesterol 5.7, Sodium 158.1, Carbohydrate 10, Fiber 2, Sugar 2.3, Protein 1.5

RAMPS (WILD LEEKS) PIE



Ramps (Wild Leeks) Pie image

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

1 (9 inch) unbaked pie shells
3 cups ramps, bulbs whole
1/4 cup butter
4 large eggs, beaten
1 cup sour cream
salt and pepper, to taste
1/2 cup parmesan cheese, grated
paprika

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) DILL PICKLES



Ramps (Wild Leeks) Dill Pickles image

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. While this recipe is written in a relatively old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 4 quarts

Number Of Ingredients 7

1 quart white vinegar
2 quarts water
8 sprigs fresh dill weed (two to a jar)
1 gallon small pickling cucumber
1 cup salt
1 teaspoon alum
8 medium ramps, cleaned bulbs only (fresh is best)

Steps:

  • Wash cucumbers well and place in a bowl.
  • Bring the water to a boil.
  • Pour boiling water over cucumbers.
  • Let set until vinegar mixture is ready.
  • Mix vinegar, water and salt together; bring to a boil.
  • Drain water off cucumbers; put dill and ramps in jar; pack cucumbers on top.
  • Place 1/4 teaspoon alum in each jar.
  • Pour boiling vinegar mixture over cucumbers and seal jars in boiling water bath.

Nutrition Facts : Calories 80.9, Fat 0.2, SaturatedFat 0.1, Sodium 28318.9, Carbohydrate 9.7, Fiber 1, Sugar 4.4, Protein 1.3

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