Earthy Delights Recipe

Deviled Grilled Ramps

Deviled Grilled Ramps
Grilling ramps really brings out their sweet, smoky side, but their distinctive flavor is still strong enough to stand up well in this spicy preparation. Leeks and mustard are a classic pairing, but we think this unusual (and very easy) variation will make everybody sit up and take notice.

1 lb ramps, trimmed, cleaned & left whole
2 Tbsp olive oil
8 ounces creme fraiche (substitute unflavored yogurt, if you prefer)
3 Tbsp Dijon mustard
2 tsp salted capers, rinsed well and drained
sea salt & pepper to taste


Light the grill, if using, or pre-heat the broiler. Toss the cleaned ramps with the olive oil until lightly coated. Place on the grill or under the broiler and cook until ramps are tender and slightly charred along the edges. Remove to an oven-proof baking dish or pan.

Combine the creme fraiche, mustard and capers in a small bowl. Add salt & pepper to taste. Spoon the sauce evenly over the grilled ramps.

Place on a rack in the upper third of the oven. Bake for 10-15 minutes, or until the surface is lightly browned and bubbly.

Serve hot or at room temperature with any remaining sauce from the pan spooned over the top.

Add a tablespoon of coarse whole grain mustard to add interest & texture. For a spicier, smokier version, add a generous pinch of chipotle powder.