Monday, May 2, 2016

Ramp Schallot Knödel


Knoedel made with caramelized shallots and fresh ramps. What could be bad about this Spring comfort food?


These highly sought after garlic scented wild leek bundles are popping up in local farmers markets this time of year and the mad dash is on. Ramps have a short window. 
Consequently, there is a lot of ramp talk and recipe activity around them in the virtual food world when they arrive. 




If you have the time to get to your local farmer's market and pick up a bunch, try this simple easy ramp flavored bread knödel, This is a great go-to recipe that takes the pressure off of what to make with fresh ramps
The best part about this recipe is you can make these ahead and freeze them to use in soups or with a side of cream sauce long after ramp season is a distant memory. The ramps themselves can also be frozen for future use.
Ramp Schallot Knödel
Prep Time: 15 minutes 
Cook Time: 35 minutes 
Resting time: 30 minutes 
Yield: Makes 1 dozen 

Ingredients:

  • 3 day old or stale white rolls
  • 1/2 cup finely chopped fresh ramps (leaves and bulb)
  • 1/2 cup whole milk
  • 3 shallots
  • 4 tablespoons unsalted butter, divided
  • 3 eggs
  • Salt and freshly ground pepper to taste.
Directions:
  • Grate or chop the day old rolls into very small pieces and place them in a heatproof bowl. 
  • Warm the milk in a small saucepan over medium heat. 
  • Remove the milk from the heat right before it boils. Pour the milk evenly over the chopped bread. 
  • Stir the mixture to make sure the milk has wet all the bread. 
  • Let it stand for 20 minutes. 
  • Peel and chop the shallots into small pieces.
  • Heat two tablespoons of the unsalted butter in a small skillet over medium-high heat. 
  • When the butter is sizzling, add the chopped shallots and stir to coat. Stir occasionally
  • until the shallots become transparent. 
  • Add the chopped ramps to the shallots in the pan and stir to combine.
  • When the ramps have wilted and their color has darkened, remove the pan from the heat and set aside to cool. 
  • When the shallot ramp mixture is cool to the touch, add it to the bowl with the milk- soaked bread. Add the eggs and mix with a wooden spoon or knead with your hands until a knödel dough has formed. 
  • Season with salt and freshly ground black pepper. 
  • Let the knödel dough stand at room temperature for 10 minutes. 
  • Use your hands to form 1 dozen ball shapes out of the mixture.
  • Place a layer of paper towels by the stove. 
  • Bring a large pot of salted water to a boil. 
  • Add the ramp knödel. 
  • Lower the heat to a  simmer and let the knödel cook for 20 minutes until they are fluffy.
  • Remove the knödel from the pot and transfer to the paper towels to drain.
  • Heat the remaining two tablespoons of butter in a medium sized skillet. 
  • Carefully add the cooked knödel to the skillet and fry them in the butter, gently turning them to brown on all sides. 
  • Remove from the pan and serve immediately.

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