Ramp Gravy Recipe

Cooking Directions

• STEP 1.Clean the ramps by removing the roots and any tough outer layers.
• STEP 2.Chop the ramps, including the bulbs and leaves.
• STEP 3.In a saucepan, melt butter over medium heat and add the chopped ramps. Cook until they are soft and fragrant, about 5 minutes.
• STEP 4.Add flour to the saucepan and stir well to combine with the ramps and butter. Cook for another minute to cook off the raw flour taste.
• STEP 5.Slowly pour in chicken or vegetable broth while stirring continuously to avoid lumps.
• STEP 6.Bring the mixture to a simmer and cook for about 10 minutes, or until the gravy thickens.
• STEP 7.Season with salt and pepper to taste.
• STEP 8.Serve the ramp gravy hot over roasted meats, mashed potatoes, or biscuits.

Cooking Tips

• Be careful not to burn the ramps while sautéing them in butter. Keep the heat at medium and stir frequently.
• If the gravy is too thick, you can add more broth to thin it out.
• For a smoother texture, you can blend the gravy using an immersion blender or regular blender.

Storage and Serving

• Leftover ramp gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gravy on the stovetop over low heat, stirring occasionally.
• Serve the ramp gravy as a sauce for roasted meats, as a topping for mashed potatoes, or as a dip for biscuits.