In this dish with an east Asian motif, the tahini (sesame butter) tones down the wild leek’s strong flavor while providing thickness. Serve it on grains or vegetables.
1/4 cup sesame oil
3 cups ramps (wild leeks) bulbs or leaves, or 3 cups shallots
3 tbs. fresh ginger, chopped
8 cloves of garlic, chopped
2 cups stock or water
3/4 cup ramp wine or white wine
18 tbs. tahini (sesame butter)
3 tbs. dark miso or 1 tsp. salt, or to taste
1. Sauté the ramps, ginger, and garlic in sesame oil 5 minutes.
2. Add the stock and wine, bring to a boil over medium heat, reduce the heat to low, and simmer, uncovered, 5 minutes.
3. Purée in a food processor with the tahini and miso.