by Joanne Bruno
2
SERVINGS
If there ever was a time to cook ramp recipes, it’s now! In a burrito!
Ramp recipes and Cinco de Mayo just make sense. Take advantage of this hyper-seasonal, hyper-flavorful allium. 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.
Ingredients
- 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
Directions
- 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.
More from RAMPS: The Cookbook:
• Spring Herb Hunt
• Pickled Ramps Recipe
• Buckwheat Crepes Recipe with Ramps
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.
