‘Tis the season for wild ramps! This meal is flavorful, lean, and perfect when you’re having a tough time digesting anything intense like red meat or leafy greens. It’s pretty soft so it certainly needs the salty crisp of the prosciutto chips. Unless, of course, you’re making dinner for your 95 year old grandmother who can’t quite get her dentures to fit right. Then she will love it sans crisp.
What the heck is a ramp?
A ramp is a wild vegetable that is basically a spring onion, often called a wild leek. They are mainly found in eastern North America and, lucky for me, hidden in the woods all over my state. Their taste is hard to explain but they are a cross between garlic, onion, chive, leek. Ramps have a scallion-like bulb that you can eat too. Wash them, cut the roots off, and eat them! You can eat them raw, grilled, pureed, or sauteed. Throw them in your scrambled eggs, grill them with your steak…or make ramped-up scallops!
If I were to make this again I may just puree ramps, peas, and half the amount of parsnips in one puree. However, the good news is if you can’t find ramps you can still make this dish without those beautiful green dollops. Simply omit step 3 in the directions.
- 1.5 cup frozen or fresh peas
- 1 large bundle wild ramps
- 1 pound wild sea scallops
- 1 pound parsnips
- 3 tbsp ghee
- 2 tbsp olive oil
- 1/2 pound prosciutto
- salt and pepper to taste
1. Parsnip puree: Peel, roughly chop, and boil parsnips until soft. Drain the water and puree the cooked parsnips with 3 ramp leaves and 1 tbsp ghee or paleo approved oil. Set mixture aside. (NOTE: if you do not have ramps substitute 3 chive stems and small garlic clove).
2. Prosciutto Crisps: Carefully tear the prosciutto into 3 inch pieces. Lay flat on a baking sheet covered in parchment paper. Bake in 375 degree F oven for 15-20 minutes. The prosciutto will crisp like a chip. Holy YUM!
3. Ramp puree: In another pot of boiling water blanch peas and ramps until a bit soft, but not too cooked. Strain the peas and ramps. Puree them in a blender with olive oil. Set aside.
4. Scallops: Meanwhile, in a stove top skillet melt 2 tbsp ghee. Add scallops and cook on medium high heat. Flip once so both sides are golden brown. Cook each side about 3-4 minutes on medium to medium-high heat.
- Steak with Rubies and Pearls
- World IBD Day Giveaway!!