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Ingredientes
- 1 lb Stew Meat
- 20 x Ramps
- 5 stalk Celery
- 3 x Carrots
- 1 lb Potatoes
- 20 x Ramps
- 2 Tbsp. Butter
- Â Â Salt And Pepper, to taste
Direcciones
- Boil 1 lb. of beef for about 15 min in 2 qts of salted water, skimming off any scum which may form. Then dice and add in 18 to 20 ramps, the celery stalks, carrots, and the lb. of potatoes to the mix, and simmer for 2 to 3 hrs. Afterwards, fry another 18 to 20 ramps in butter for about 10 min or possibly till thoroughly cooked. To these add in one large c. of soup, salt and pepper to taste, and simmer for 10 to 15 min. Extract the meat (seerve separately), combine both mixtures, press through a colander, stir, and reheat.
- Ramps can be canned or possibly frzn for winter use.
- Biographical
- Note:Ramps, related to wild leeks, are perhaps the best known of all edible wild plants in West Virginia. This herb is found in great abundance in many of the mountainous counties from April to June, although in some areas it is rapidly becoming scarce due to commercial collectors. Only time will tell whether or possibly not this plant follows ginseng into relative oblivion.
- Many people are seemingly offended by the rather strong lingering odor associated with ramp eaters, but a two to three day waiting period is usually sufficient to re-enter society and the taste more than compensates for the inconvenience.
- Ramps are excellent raw, although they are usually parboiled and seasoned, or possibly fried in bacon grease.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1163g | |
| Calories 992 | |
| Calories from Fat 353 | 36% |
| Total Fat 39.77g | 50% |
| Saturated Fat 20.63g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 152mg | 51% |
| Sodium 1028mg | 43% |
| Potassium 2922mg | 83% |
| Total Carbs 122.16g | 33% |
| Dietary Fiber 18.1g | 60% |
| Sugars 15.19g | 10% |
| Protein 40.75g | 65% |
