As May presses on, Ramp season is in full swing (but towards the end of its at-bat for the year). We cooked this as a side for our Schnitzel with Creamy Hay Sauce a week or two ago to add a little sweet and slightly bitter flavour to the earthy/nutty profile of our entree. Then, it got kicked down the posting list for one reason or another, but given the finite nature of ramp season, we figured we should honor the ingredient before it’s too late!
In this case, we used sugar snap peas because that’s what was on sale at the store. Somewhat inexplicably, one of the bags of peas was great, and the other wasn’t. Our main reflection there was that we should have just gone with the Snow Peas and not risked it…after all, snow peas are our favourite podded pea variety. But, regardless of your legume, the ramps together with the peas and onions added a glorious depth of foraged flavour…a little sweetness with some grassy garlic notes.
We think this would pair very well with a Grilled NY Strip Steak or Pan Roasted Cornish Hen Halves.
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 30 Minutes (a lot of which is in the pea prep)
Ingredients:
- Peas. We used Sugar Snap Peas, but Snow Peas would be MUCH better.
- Onion
- Ramps
Method:
- Prep your veggies:
- Slice your onions
- Cut the ends off your peas, and remove the stringy part on the top and bottom.
- Wash your ramps under cool water.
- Melt some butter in a pan.
- Add your peas and onions, and sauté for about 10 minutes to caramelize your onions and cook your peas.
- Add in your ramps, and stir to combine and cook your ramps. Note: it’s fun to watch as the ramps cook because they blow up like little balloons.
- Plate, devour, and enjoy!
