Ramp Gravy

Ramp season is back! The annual ramp festival near me was canceled again this year but every Sunday of April vendors were available with ramps. I picked up two pounds of ramps and I'm hoping to get a few more through a local farmers market so ramp recipes will abound! This recipe was incredibly easy to make and was full of great ramp flavor. I liked the idea of a breakfast gravy because I feel like that is one of the things you miss out on as a vegetarian. I did use premade biscuits in order to make this recipe even easier to put together because I had plans to make quite a few ramp recipes over a week-long period. Both the frozen and refrigerated Southern-style biscuits I used were fine. The gravy made six servings and reheated well throughout the week for work-from-home breakfast.

Recipe from Serious Eats

-2 tablespoons butter
-6 ramps, finely chopped
-2 tablespoons flour
-1 1/2 cups light cream (I used half and half)
-1 1/2 teaspoons freshly ground black pepper
-Kosher salt

Melt the butter in a saucepan over medium heat. Add ramps and cook, stirring frequently, until softened, about 3 minutes. Add flour and cook, stirring constantly with a whisk until golden blond, about 4 minutes.

Increase the heat to medium-high and add the cream while whisking continuously. Continue whisking and bring the gravy to a boil. Reduce to a simmer and continue to whisk until the gravy has thickened. Remove from the heat, season, and serve over biscuits or mashed potatoes. 


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