Sesame Ramp Sauce

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.

Makes 4-1/2 cups