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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. Feel free to sub regular leeks or scallions if ramps are unavailable. Ingredients:
1 (9 inch) unbaked pie shells |
3 cups ramps, bulbs whole |
1/4 cup butter |
4 large eggs, beaten |
1 cup sour cream |
salt and pepper, to taste |
1/2 cup parmesan cheese, grated |
paprika |
Directions:
1. Place pie shell in a pie pan and preheat oven to 425°F.
2. Thoroughly clean ramps and trim.
3. Melt butter in frying pan over medium low heat.
4. Saute wild leek bulbs in butter until golden and tender.
5. Whisk together eggs and sour cream in large mixing bowl; stir in ramps bulbs.
6. Salt and pepper to taste.
7. Turn batter into pie shell.
8. Top with Parmesan cheese then sprinkle lightly with paprika.
9. Bake for 15 minutes at 425F, then reduce heat to 325 degrees and bake 30 minutes longer (or until pie crust is golden brown underneath).
10. Serve warm or cold.
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