Ramps Stewed with Tomatoes

"Ramps are sold in the same size as bunches of scallions you commonly see at the supermarket." Junior Trimmer

• 2 bunches ramps
• 1 cup canned tomatoes
• 1 cup stock or broth
• 1 celery stalk, chopped
• 1 small bunch parsley, chopped
• 1 tablespoon fresh thyme
• 3 tablespoons butter
• Salt and coarsely ground pepper to taste
• 2 tablespoons lemon juice

METHOD

Cut roots off ramps, and wash bulb and leaves thoroughly.

Cut into slices 1/2 inch to one inch. Soak in hot water for 15 minutes, then drain.

In a non-aluminum pan, combine ramps with canned tomatoes, stock or broth, celery, parsley, thyme, butter, salt and pepper. Simmer for about a 30 minutes, or until tender, adding lemon juice during last 5 minutes of cooking.

Serve either warm or cold.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: junior Trimmer

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