Ramps Gratin Recipes

Steps:

• Melt the butter in an ovenproof skillet. Add the breadcrumbs, tossing and toasting over high heat, stirring occasionally to prevent the butter from scorching.
• Toast the crumbs for about two minutes, or until a light golden color.
• Transfer to a plate to cool.
• When cooled, toss toasted crumbs with the grated Gruyere and set to the side.
• Preheat the broiler.
• Melt the remaining butter in the skillet until it just begins to brown.
• Add the ramps, facing them all in the same direction.
• Cook the ramps over high heat, turning occasionally, until they are limp and a light golden color.
• Season with salt and pepper, add the cream, and bring to a simmer (this should take only about one minute).
• Remove the ramps from the heat.
• Sprinkle the breadcrumb mixture over the top of the ramps in the skillet.
• Set the skillet under the hot broiler for only about 30 seconds, or until they are bubbling and brown.
• Serve immediately.

Steps:

• Place pie shell in a pie pan and preheat oven to 425°F.
• Thoroughly clean ramps and trim.
• Melt butter in frying pan over medium low heat.
• Saute wild leek bulbs in butter until golden and tender.
• Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
• Salt and pepper to taste.
• Turn batter into pie shell.
• Top with Parmesan cheese then sprinkle lightly with paprika.
• Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
• Serve warm or cold.