It’s ramp season and I couldn’t be happier as you can see by this luscious Creamy Ramp Horseradish Noodles recipe. Last weekend I grabbed two of these precious wild garlic bunches at the farmer’s market and spent the next couple of days thinking about creative ways to use them. Consequently, I did not have to think too hard. Because ramps are inspirational when it comes to creating recipes.
For these Creamy Ramp Horseradish Noodles, what could be a better combination for a sauce than horseradish, ramps, and cream? Not much, in my opinion. I also added onions to the sauce for extra flavor. But please don’t tell the onion it got second billing. In spring, undeniably, every vegetable needs to move over and let ramps take a bow in the seasonal spotlight. Except for maybe white asparagus. I’ll give her a pass.
Heavy cream withstanding, this Creamy Ramp Horseradish Noodles dish is actually pretty light tasting. However, you can lighten it up with my tips below. Additionally, I used horseradish from the jar but feel free to use freshly grated.
Tips for making these Creamy Ramp Horseradish Noodles:
- Lighten it up! Feel free to substitute a light version of the cream or half and half to this dish.
- If you cannot find ramps, swap them out for freshly cut scallions or chives. Alternately, your favorite or a gorgeous combination of freshly chopped hers also works. For example, rosemary, basil, oregano, tarragon, and mint come to mind.
- If you want to feel( ahem) healthier, instead, use whole wheat egg noodles instead of the regular version.
- Use grated fresh horseradish instead of the jar if that’s your jam.
- Finally, when reheating this dish, I recommend chopping up a fresh ramp and mixing it into the noodles for a fresh pop of flavor. However, this recipe begs the question, “What are leftover noodles?”
Egg Noodles in Ramp Horseradish Cream
Ingredients
- 1 12 oz package of egg noodles
- 3 tablespoons butter
- 6 ramps cleaned, trimmed, and cut into pieces
- 1 small onion peeled and diced
- 1 tablespoon all-purpose flour
- 1 cup vegetable broth
- 3/4 cup heavy cream
- 3 tablespoons prepared horseradish drained.
- 1-2 teaspoons lemon juice
- Pinch of sugar
- Salt and freshly ground pepper to taste.
Instructions
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Cook the egg noodles according to the ingredients on the package. Drain and place back in the pot, Cover with a lid to keep warm.
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Melt the butter in a large skillet over medium-high heat.
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Add the ramps and onions and cook, stirring occasionally until the onions are transparent and the ramps have softened. You may want to reserve some of the ramp pieces for garnish.
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Sprinkle the flour evenly over the mixture and stir to combine.
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Add the cream and the vegetable broth to the skillet. Bring to a boil.
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Turn down the heat to low and let the mixture simmer until it thickens.
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Stir in the horseradish a tablespoon at a time.
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Add a teaspoon or 2 of lemon juice and a pinch of sugar.
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Season with salt and freshly ground pepper to taste.
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Place the noodles in a bowl and pour the sauce over them.
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Toss, garnish with the reserved chopped ramps, and serve.
Like this recipe? Also, check out some of these other recipes:
GOLDEN BEET HORSERADISH SALAD
CELERY ROOT SOUP WITH HORSERADISH & BACON
RAMP SUNFLOWER SEED POTATO SALAD
