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How to prepare sorrel

Name: How to prepare sorrel
Prep time: 34 min
Total time: 34 min
Yield: 300 g
Cuisine: French
Ingredients: 300 g sorrel; 1 tablespoon white (spirit) vinegar

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.

469 K 3.4/5 (201 reviews)

35 min.

Easy

5.50 €

300 g

2 Ingredients

Last modified on: October 6^th 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.

When should you start or finish this recipe?

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.

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	2 RDI: 0 %
Per 100 g	0	0	0	0	1 RDI: 0 %

Possible allergens in this recipe: Sulfites

How much will it cost?

For 300 g : 5.25 €

Change currency:

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

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Sorrel mayonnaise

In this original recipe, we add the taste and delicious acidity of sorrel leaves to a classic mayonnaise.
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Scallops with sorrel and Noilly Prat

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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For this recipe, green lentils are cooked separately, then sautéed with shallots and topped with fresh sorrel leaves, feta cheese and roasted pumpkin seeds.
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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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This recipe uses (among others)

Sorrel

You can get more informations, or check-out other recipes which use it, for example: Salmon with sorrel, Creamy rice with green asparagus and sorrel , Scallops with sorrel and Noilly Prat, Herb salad, Sorrel soup, ... See them all 12

White (spirit) vinegar

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