Any good recipes for sorrel?

Question

Just received my veggy box for the week and it has sorrel in it. I've never had sorrel. Any good recipes for this veggy?

Answer 1

This site has TONS of recipes. Pick your pleasure and enjoy.

Answer 2

Sorrel is great as a drink. Just wash it and set aside in a potable container. Pour boiling water over it, along with a small piece of dried orange peel (optional), a piece of fresh ginger, a stick of cinnamon and a few black cloves(about 4 pieces). Once color has been drawn from it, strain through a sieve and discard pieces. add sugar to taste to liquid. May be served chilled or over ice. Enjoy.

Answer 3

SORREL, PEA, AND LEEK SOUP
Can be prepared in 45 minutes or less but requires additional unattended time.
white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained
1 1/2 tablespoons olive oil
1 small boiling potato (about 1/4 pound)
1 1/2 cups chicken broth
1 1/2 cups cold water plus additional to thin soup
1/2 cup shelled fresh or thawed frozen peas
1/4 pound sorrel*, stems discarded and leaves washed, spun dry, and cut crosswise into thin strips (about 3 cups loosely packed)
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste

Garnish: chopped hard-boiled egg and thin strips of sorrel

* available seasonally at some supermarkets and specialty produce markets

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl. Whisk in sour cream and remaining 1/2 cup water, adding additional to thin soup to desired consistency. Chill soup, covered, at least 2 hours, and up to 24.

Just before serving, stir in lemon juice and salt and pepper to taste. Garnish soup with egg and sorrel.

Makes about 4 1/2 cups.
Gourmet
April 1996


PECAN-CRUSTED SALMON WITH SORREL SAUCE
From the Pepper Mill in Clearwater, Florida.
Sauce
1/2 cup (packed) chopped fresh sorrel or spinach
2 tablespoons dry white wine
1 1/2 teaspoons minced shallots
1 cup whipping cream
1 1/2 teaspoons fresh lime juice
ground white pepper

Fish
1/2 cup pecans (about 2 ounces)
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 tablespoon butter, room temperature
4 6-ounce salmon fillets

For Sauce: Combine sorrel, wine and shallots in heavy small saucepan. Stir over medium heat until sorrel wilts, about 2 minutes. Add cream and lime juice. Boil until reduced to sauce consistency, about 12 minutes. Transfer sauce to blender. Purée until almost smooth. Return sauce to same saucepan. Season with ground white pepper and salt.

For Fish: Finely grind pecans, tarragon and basil in processor. Blend in butter. Season with salt and pepper. Transfer to small bowl. (Sauce and nut mixture can be made 1 day ahead. Cover separately and chill. Let nut mixture stand at room temperature 30 minutes before using.)

Preheat oven to 350°F. Oil large baking sheet. Arrange salmon on prepared sheet. Sprinkle lightly with salt and pepper. Spoon equal amount of nut mixture over top of each fillet.
Bake salmon until cooked through, about 20 minutes.

Meanwhile, bring sauce to simmer.

Using spatula, transfer salmon to plates. Spoon sauce around fish.

Serves 4.
Bon Appétit
July 1996
Restaurant: The Pepper Mill; Clearwater, Florida