emergency shelter.
snowy field and bare trees
Scott Falls, Alger County, Michigan
A forest bed of wild leeks
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Wild Leeks/Ramps Casserole

Wild Leeks/Ramps Casserole

Ingredients:
Wild Leek Casserole
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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Return to:  Wild Leeks aka Ramps
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Disclaimer
We at wildernessfolk.com do not make any warranties as to the safety of consuming any wild foods and accept no liability or responsibility for any consequences resulting from the use of any wild plants.  If you have any doubts whatsoever about the identification of any wild plant or mushroom, don't eat it!



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The following recipes contain ingredients found in the wilderness
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