Wild garlic butter

Name: Wild garlic butter - Semenica L.
Ingredients: 1 bunch of fresh ramsons 1 pack of butter salt and pepper to taste

Appetizers - Wild garlic butter by Semenica L. - Recipia

If I have fresh ramsons at the market or in the fridge, it usually quickly turns into a butter spread. It's one of those things I make without much preparation, especially when I want something simple in the morning or when I'm craving a fresh taste on toast. There’s not much to prepare, and I don’t dirty too many dishes. Quick Info Total time: 10 minutes Preparation time: 10 minutes Cooking time: none required Servings: depends on how much you put on a slice, but it's enough for 4-6 people at breakfast Difficulty: very easy Recipe type: spread, breakfast, snack Ingredients 1 bunch of fresh ramsons 1 pack of butter (200g, at room temperature) Salt, to taste Pepper, to taste Preparation method 1. Wash the ramsons well in a few cold waters. Shake off the water or dry the leaves a bit, so that too much water doesn’t end up in the final paste. 2. Chop the ramsons coarsely; it doesn’t need to be finely sliced, just small enough to fit easily in the food processor bowl. 3. Place the chopped leaves in the food processor bowl along with the soft butter. Add salt and pepper to taste right from the start, so they mix well. 4. Turn on the food processor and mix briefly, just enough to get a cohesive, homogeneous paste. There’s no need to make it very fine; I like to have small green pieces in the butter. 5. Taste and adjust with more salt or pepper if you feel it’s necessary. 6. The butter ramsons paste is ready to serve immediately or you can keep it in the fridge. Why I make this recipe often Because it’s extremely quick to make, doesn’t require complicated ingredients, and is really useful for breakfast, especially in spring. Ramsons give a slightly spicy and fresh taste, while the butter balances it out. It keeps well for a few days in the fridge and works not only on toast but also alongside boiled eggs or raw vegetables. Tips and variations Tips The butter should be soft, taken out of the fridge in advance. Otherwise, it won’t mix well and the paste won’t bind. If you wash the ramsons some time in advance, it’s good to dry them well with paper towels. You can also use an immersion blender, but it usually comes out creamier in a food processor. Substitutions If you don’t have ramsons, you can try a bit of young green onion, although the flavor won’t be the same. The butter can be salted or unsalted, according to preference. If you use salted butter, reduce the added salt. You can adjust the amount of ramsons, but with one bunch to 200g butter, the taste is balanced. Variations For a more intense flavor, you can add 1-2 cloves of green garlic, but it’s not necessary if the ramsons are fresh. If you like a finer texture, blend more. For a more rustic paste, blend very little. Another idea is to add a little lemon juice if you want a tangier paste, but it’s not in the classic recipe. Serving ideas The simplest way is on slices of toasted bread. It also works as a cold dip alongside hard-boiled eggs or an omelet. You can spread it on crackers, flatbreads, or even on slices of vegetables (cucumbers, peppers). It can be spread on canapés for platters or more special breakfasts. Frequently asked questions Can it be made without a food processor? Yes, if you don’t have a food processor, you can chop the ramsons very finely with a knife and mix energetically with the soft butter and spices using a wooden spoon or fork. The texture won’t be as fine, but it works too. Can I freeze the ramsons butter paste? I don’t recommend it. Upon thawing, the butter can become grainy and the ramsons lose their pleasant texture. It’s better to prepare small amounts that you can consume in a few days. How long does it last in the fridge? Stored in a container with a lid, it keeps well for about 3-4 days in the cold. After that, the ramsons start to lose their aroma and the paste can become too soft. Can I use frozen ramsons? Frozen ramsons tend to release more water and don’t have the same fresh taste. For this recipe, only fresh ramsons are preferable. Nutritional values The values are estimated for a serving of 25g of paste (about what you put on a generous slice of bread): Calories: approximately 100-110 kcal Fat: 11g Protein: 0.5g Carbohydrates: under 1g The paste is high in fat, given the butter, while the ramsons add very few calories. These values are indicative and can vary depending on the type of butter used. Storage and reheating Keep in the fridge, in a closed container, for a maximum of 3-4 days. There’s no point in reheating it; it’s served cold or at room temperature. If the butter has hardened too much in the fridge, leave it for 10-15 minutes on the kitchen counter before spreading it on bread. That’s about it. The recipe is simple, quick, and every time I have fresh ramsons, I know exactly what I will do with them.

Wild garlic butter

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