Wild Leeks/Ramps Casserole

Wild Leeks/Ramps Casserole

Ingredients:
3 - 4 cups wild leek bulbs, cut into 1" pieces
1 minced garlic clove
1 1\2 tablespoons unsalted butter
1/8 cup heavy cream
1/4 cup freshly grated Parmesan cheese
1 tablespoon olive oil
1 cup fresh breadcrumbs
Preparation:
1.
In a skillet, cook the ramps and garlic in butter over moderate heat until they are tender.  (Approximately 20 min.)
2.
Stir in the cream and 1/8 cup of Parmesan and transfer to a baking dish.
3.
In the same skillet, heat the olive oil over medium high heat until hot but not smoking.
4.
Sauté the breadcrumbs, stirring constantly, until they reach a golden brown color.
5.
Transfer the breadcrumbs to a bowl and allow them to cool.
6.
Add the remaining Parmesan cheese and season with salt and pepper.
7.
Top the casserole with the breadcrumb mixture and bake, uncovered, in a 350-degree oven for about 20 minutes.
Serves 4
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The following recipes contain ingredients found in the wilderness