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Ramps Stewed with Tomatoes

Ramps Stewed with Tomatoes
A simple, basic, versatile recipe that lends itself well to variation.

This recipe is one of those "this'll do and that'll do" recipes. We've tried hard to quantify the ingredients, but the truth is that one of the finest things about cooking with wild ingredients is the spontaneity of it. Experiment with your own ingredients and make this a one-of-a-kind dish that you'll never forget.
Ingredients:

2 bunches fresh ramps, each bunch about the same size as the bunches of scallions
1 cup canned tomatoes
1 cup stock or broth
1 celery stalk, chopped
1 small bunch parsley, chopped
1 tablespoon fresh thyme
3 tablespoons butter
sea salt & freshly ground black pepper to taste
2 tablespoons lemon juice

Directions:


Cut off the roots of the ramps and wash the bulb and leaves thoroughly. Cut into slices ½ inch to an inch. Soak in hot water for 15 minutes, then drain.

 

In a non-aluminum pan, combine the ramps with the canned tomatoes, stock or broth, celery, parsley, thyme, butter, salt and pepper.  Simmer for about a half-hour, or until tender, adding the lemon juice during the last 5 minutes of cooking.


Serve either warm or cold.

 

 

Products suggested for this recipe:



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