How to prepare sorrel


How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.
409K 192 3.4
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Last modified on: October 6th 2010

Keywords for this recipe:
For 150 g, you will need:
  • 1 sorrel 150 g sorrel
  • 2 white (spirit) vinegar ½ tablespoon white (spirit) vinegar
  • Total weight: 158 grams

Change these quantities to make: 100 g 150 g 300 g 600 g 900 g
How long does it take?
Time required for this recipe:
PreparationRestingStart to finish
24 min.10 min.34 min.
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Step by step recipe


Stage 1 - 2 min.
How to prepare sorrel
Put sorrel leaves into warm water with ½ tablespoon white (spirit) vinegar. Stir well, and leave to soak for 10 minutes.

Stage 2 - 10 min.
How to prepare sorrel
Remove sorrel from water, discard any discoloured leaves, and drain the remainder.

Your aim now is to remove stalk and central vein.

Stage 3 - 1 min.
How to prepare sorrel
To do this, fold leaf in half lengthways...

Stage 4 - 1 min.
How to prepare sorrel
...and with scissors, cut along about 2/3 length.

Stage 5 - 20 min.
How to prepare sorrel
Do this for all leaves, then dry them on a cloth or better still with a salad spinner.
Remarks
Sorrel is very delicate, it doesn't freeze well and cooking time should be as brief as possible.
Keeping
Several days in the fridge, in a closed jar.
Source
Maison.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
< 1< 1 gr< 1 gr0 gr
0 %<1 %<1 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
< 1< 1 gr< 1 gr0 gr
0 %<1 %<1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Sulfites
How much will it cost?
  • For 150 g : 2.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

Some recipes that use this recipe

Creamy rice with green asparagus and sorrel
Creamy rice with green asparagus and sorrel

This recipe partners green asparagus with sorrel, which adds a slight bitterness and hint of acidity, and cooked rice, all blended to a rich finish with cream.
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Sorrel is often used with salmon, and very successfully, but it goes very well with scallops in this recipe, given a boost with Noilly Prat vermouth.
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Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
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A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
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