Want a really fast and easy recipe for Ramp --aka-- Wild Leek and Red Potatoes?
Well, you have come to the right place! This recipe is hot from my kitchen to yours. It's been prepared and tested by a host of discerning tastebuds -- that would be my willing coworkers. I promised them the recipe, so the compelling reason to write this lens and share my pictures.
As a picture is worth a thousand words, I've included several cool pictures to illustrate the making of this dish.
Quick -- take this poll ...
Here is the ramp before I get started with it!
I cut off the stems of the ramp first!
This is how much of the ramp I will use!
Here are the stems that I've cut off the ramp!
These are the stems you may want to also use!
After cutting into 1/4" pieces, I fry the ramp in olive oil.
I love to use virgin olive oil :: this is Tera!
I love to use red potatoes over any other kind!
I add the cubed red potatoes to the ramp.
I season with garlic salt, cayenne pepper, paprika, and a little pepper.
I cover and fry at a lower heat until potatoes are done.
The ramp and red potatoes are great served with a variety of meats.
The RECIPE for ramp and red potatoes ...
It's basically as easy as following the pictures above!
Ingredients:
1 large ramp
5 medium red potatoes
4 Tbsp. of olive oil
Dash of garlic salt
Dash of cayenne pepper
Dash of paprika
Dash of black pepper
Directions:
Thoroughly wash the ramp. Cut off the bulb root end. Cut off the stalks to the light greenish area. You may opt to use the inner most stalks too.
Cut the ramp into 1/4" pieces. Add olive oil to your frying pan and fry the ramp about 10 minutes on a low heat.
Wash the potatoes and cut into bite-size cubes. Add to the ramp. Season with a dash of garlic salt, paprika, cayenne pepper [to suit your taste], and black pepper.
Cover and fry on a lower heat for up to 30 minutes. Stir occasionally to keep the potatoes from getting too brown.
Serves 4+ people. And, is great the next day as leftovers!
Bon Appetit!: The flavor and aroma are hard to beat -- it's a cross between garlic and onion!
Great cookbooks about leeks and other onions!
Know Your Onions
Amazon Price: (as of 12/22/2009) 
List Price: $15.99
Onions, Leeks, and Garlic: A Handbook for Gardeners (W. L. Moody Jr. Natural History Series)
Amazon Price: $12.71 (as of 12/22/2009)
List Price: $16.95
Onion: The Essential Cook's Guide to Onions, Garlic, Leeks, Spring Onions, Shallots and Chives
Amazon Price: (as of 12/22/2009)
List Price: $29.95
The buzz on ramp recipes
- More Notes from The Kitchen Table – Ramp Recipe
- Every May I anticipate filling up the back of my old Bonneville with the smell of ramps. These are wild onions that emerge each year after the winter thaw. I got my spot shown to me by a dear friend who graciously allows me to forage on ...
- What's Fresh - Ramps - Gothamist
- This is the first in a weekly column exploring what is fresh in the city's markets. For the next few months you can expect the focus to be on the various Greenmarkets around town. Who knows what will happen when the dark days of storage ...
- some recent pickling projects
- i did a bit of recipe searching, but found that the dominant pickled ramp recipe available online was a sweet one (if this story is sounding familiar to you, it's because i briefly blogged about my search for a good pickled ramp recipe ...
- White Bean and Ramp Soup | Cuisine Capers
- Ramps are not a very well known vegetable these days, so imagine my surprise when I was browsing through one of the latest books that a publisher had sent me for review and stumbled across a ramp recipe! (I'll link to the book review ...
Technically, it's Allium tricoccum ...
Which is a ramp or wild leek!
:The name Wild leek can also refer to Allium ampeloprasum, a native of Europe.
Allium tricoccum, commonly known as ramps, spring onion, ramson, wild leek, or ail des bois (French), is a member of the onion family (Alliaceae). Found in groups with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems and a scallion-like bulb strongly rooted just beneath the surface of the soil. Both the white lower leaf stalks and the broad green leaves are edible. They are found from the U.S. state of South Carolina to Canada and are especially popular in the cuisine of the US state of West Virginia and the Canadian province of Quebec when they emerge in the springtime. A common description of the flavor is like a combination of onions and strong garlic.
Category: Image - :Wild Leeks Bulb.jpeg|thumb|right|240px|Bulb of the wild leek
Drop me a line ...
I'd love to hear from you if you've tried ramp before or even heard of it! Got a great recipe?
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Reply
- dc64 dc64 Jul 4, 2009 @ 2:33 pm
- I really like your recipe lenses, because I'm so cooking challenged! This looks like an easy one, and I love how you fry it in olive oil, it's the only oil I use. So healthy!
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Reply
- stargazer00 stargazer00 Jun 30, 2009 @ 11:13 pm
- I didn't know what ramp was. I've never heard that name for a leek. Anyway, your recipe sounds wonderful!
- Load More
Martha Stewart likes cooking with ramp!
Here are some of her recipes ...
- Ramp Polenta
- Lift ramps out of the water, drain in a colander, and pat them dry with paper towels.. Add ramps, 1/4 teaspoon salt, and the pepper, and cook, stirring occasionally, until the ramps are soft and translucent, about 10 minutes.
- Grilled Ramps with Asparagus
- Trim and discard the root hairs from ramps. Arrange ramps and asparagus on the hot grill in a single layer. Grill ramps quickly to make the most of their wild, earthy flavor.
- Spaghetti with Ramps
- This delicious recipe for spaghetti with ramps comes from chef Mario Batali.
Get a great frying pan from Staub
Staub Honeycomb Frying Pan with Two Handles and Removable Silicone Pan Holders, 9 1/2 Inch, Pimento Red
Amazon Price: $119.95 (as of 12/22/2009)
List Price: $150.00
Staub 11 Inch Honeycomb Frying Pan with Two Handles and Removable Silicone Pan Holders, Pimento Red
Amazon Price: $130.00 (as of 12/22/2009)
List Price: $161.99
You need a good cast-iron pot!
Why not try Pork? A great main dish for ramp and red potatoes!
Mary Beth makes it look so yummy too
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