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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.
465 K 3.4/5 (200 reviews)
35 min.
Easy
5.50 €
300 g
2 IngredientsLast modified on: October 6th 2010
For 300 g, you will need:
- 1
300 g sorrel - 2
1 tablespoon white (spirit) vinegar - Total weight: 315 grams
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 2 min.
Put sorrel leaves into warm water with 1 tablespoon white (spirit) vinegar. Stir well, and leave to soak for 10 minutes.
Stage 2 - ⌛ 10 min.
Remove sorrel from water, discard any discoloured leaves, and drain the remainder.
Your aim now is to remove stalk and central vein.
Your aim now is to remove stalk and central vein.
Stage 3 - ⌛ 1 min.
To do this, fold leaf in half lengthways...
Stage 4 - ⌛ 1 min.
...and with scissors, cut along about 2/3 length.
Stage 5 - ⌛ 20 min.
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.
How much will it cost?
- For 300 g : 5.25 €
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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 other recipes using this recipeSee them all 12
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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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Avocado mousse with sorrel
Avocado is rarely paired with sorrel, yet they go well together as the slight acidity of the sorrel balances the smooth richness of the avocado nicely. In this recipe they are combined in a cool, fresh avocado and sorrel mousse, served here with eggy bread fingers.
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Sorrel soup
Smooth with a slight sharpness, this soup has a very particular taste.
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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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Alongside the traditional basil pesto, here's a sorrel version, very fresh, with a delicious herbaceous taste.
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This recipe uses (among others)
Sorrel
You can get more informations, or check-out other recipes which use it, for example: Sorrel and potato quiche, Sorrel omelette, Herb salad, Scallops with sorrel and Noilly Prat, Lentils with sorrel and feta cheese, ... See them all 12
White (spirit) vinegar
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Caesar salad, How to prepare romanesco, Mackerel Fillets in White Wine, Cervelle de Canut, ... See them all 18
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