This will probably be the easiest thing you can possibly
make that I have written so far. I figured it was time for an easy recipe that
requires little time to prepare, while still being a crowd-pleaser. Spring is
in full swing and there are all kinds of goodness to go around. This low-calorie
and complex carbohydrate recipe will really allow you to see the hearty beauty
that spring has to offer. This is a
large yield recipe meant to be utilized later. If you scale back, just keep the
ratio in mind. This isn’t an exact recipe by any measure.
If you do not have ramps, substitute the bulbs and stems with 4 cloves garlic (roasted preferred if you have it); and 3 scallion greens cut thin.
If you do not have ramps, substitute the bulbs and stems with 4 cloves garlic (roasted preferred if you have it); and 3 scallion greens cut thin.
How to utilize:
I chose to serve this hot on a spoon as passed Hors D’oeuvre.
Mashed potato bars have been trendy for a bit, so it’s nothing to impress your
friends with this dish and pipe it on a spoon with a pastry bag.
You can also serve this family style, I would garnish with thinly
sliced ramp leaves or some kind of green oil.
This can also be flipped into a basis for potato pancakes. Add
some onion, pepper, celery and thicken with flour or quinoa flour until thick
enough to form a loose ball. Form cake size patties and sear in hot pan with
olive oil. These go great with breakfast or as a salad topper. However, for the
salad topper, I would say to skip the flour and form a loose patty and sear it;
if it falls apart, think of it as less fork work.
Ingredients:
3 lbs. Yukon gold potatoes
2 lbs. Parsnips
2 lbs. Turnips
2 lbs. Carrot
3 lbs. Sweet
Potato
6 Ramps (with
leaves cut off and reserved to the side)
4 Tbls. Olive oil
1 Tbls Coconut
oil
Directions:
- Cut all ingredients in half long-ways. DO NOT PEAL! (but take the tops off)
- Cut into half-inch sections (large dice).
- Place in pot with enough water to cover the top of product.
- Bring to a boil. Allow to cook until fork tender.
- Strain ingredients and put back into pot.
- Sweat chopped ramp bulbs and stems in 1 Tbs Olive oil until translucent. Transfer to pot.
- Add chiffonade (thin slice) of remaining ramp leaves into mixture.
- Add 2 Tbs Olive oil and 1 Tbs. Coconut Oil to mixture.
- Using a hand mixer, whip ingredients until incorporated.
- Season with salt and pepper to taste.
