Serve up a non-traditional burrito recipe with ramps for Cinco de Mayo celebrations.
This delicious burrito recipe made with ramps, parsnips and red bell pepper is an excellent addition to any Cinco de Mayo party.
Photo by Joanne Bruno
RAMPS: The Cookbook (St. Lynn’s Press, 2012), from the Editors of St. Lynn’s Press, is chock-full of delicious recipes dedicated to the ramp. Ramps, similar to onions and garlic, have been a staple to Appalachian dishes for decades but are just now gaining wide popularity thanks to food writers and chefs. The following burrito recipe makes a great main course for summer parties.
Purchase this book from the MOTHER EARTH NEWS store: RAMPS: The Cookbook.
This is a completely non-traditional burrito filling — a perfectly sane way to celebrate Cinco de Mayo when you are an Italian girl who didn’t taste her first Mexican food until she was old enough to be legally wed.
2 teaspoons olive oil
1 medium-large parsnip, peeled and diced
4–5 ramps, white parts only (can substitute scallions or green onions)
1/4 red bell pepper, diced
Pinch of salt, and to taste
1/2 cup white beans (or any bean that you have on hand)
1/2 cup asparagus, sliced on a diagonal
1/4–1/2 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
2 burrito-sized flour tortillas
In a large skillet, heat the olive oil over medium heat. Add in the parsnip, ramps and bell pepper with a pinch of salt (this helps to caramelize the veggies). Sauté for 4 minutes, stirring occasionally.
Add in the white beans, asparagus, smoked paprika and chili powder. Stir mixture until all veggies are coated, then cover the pan and allow to cook for another 4–5 minutes, or until the parsnips are fork-tender. Add salt to taste.
When the filling is done, heat a medium-sized non-stick skillet over medium heat and heat the tortillas, one at a time, for 30 seconds on each side. Remove to a plate. Place half the filling in the center of each burrito so that it forms a nice compact rectangle in the center. Fold one edge over the filling. Tuck in the left and right sides and then continue to roll the burrito towards the unfolded edge until it’s sealed.
This excerpt has been reprinted with permission from RAMPS: The Cookbook, Cooking with the Best Kept Secret of the Appalachian Trail by Editors of St. Lynn’s Press and published by St. Lynn’s Press, 2012. Purchase this book from our store: RAMPS: The Cookbook.
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