Preserve your end of season ramps with this easy confit recipe
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup cleaned ramp bulbs
  • 1 cup olive oil
Directions
  1. Step 1: In a saucepan, add the 1 cup cleaned ramp bulbs (reserving stems and leaves for other recipes) and cover with 1 cup olive oil. Place the saucepan over medium heat and bring to a gentle bubble.
  2. Step 2: Turn heat to low; continue cooking approximately 20 minutes or until the bulbs are soft when pierced with a sharp knife.
  3. Step 3: Remove from heat and cool. Place ramps in a clean jar. Pour cooled olive oil through a mesh strainer over the ramps. Store in a jar with a lid in the refrigerator for up to a month (if they last that long).
  4. Step 4: Use the confit ramps spread on slices of a crusty French baguette, stir them into soups, or use on a sandwich. Use the remaining flavor-filled oil in salad dressings, pesto or in a sauté.