This week’s recipe features ramps, a wild leek that is prevalent during the spring.
Looking a bit like a scallion, with a flavor that is like a cross between onion and garlic, ramps can be used raw or cooked. Once trimmed of the roots, the entire plant is good to eat.
Pick up ramps at the market in the next couple of weeks! Ramps are a popular item and sometimes sell out, so try to get to the market in the first hour or two that it’s open for best selection.
This casserole is a delicious dish for any time of day: breakfast, brunch, lunch, supper
EGG CASSEROLE WITH RAMPS (Wild Leeks)
One bunch ramps*
5-6 med. potatoes*, diced and parboiled (precooked)
3 eggs*, beaten
1 cup cooked and crumbled sausage” or bacon*
1/2 c. water
1/2 c. milk*
1/4 c. grated sharp cheese*
1 tsp. salt
Clean the ramps by rinsing off dirt and trimming roots. Chop the white and the green part of ramps into ½” lengths.
Fry the potatoes in the oil until semi-soft (about half done). Add all the other ingredients except cheese. Mix well.
Pour into a large greased baking dish. Top with cheese.
Bake at 350 degrees for 30 minutes.
