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.
440 K 3.4/5 (197 reviews)
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Last modified on: October 6th 2010
For 300 g, you will need:
  • 1 sorrel 300 g sorrel
  • 2 white (spirit) vinegar 1 tablespoon white (spirit) vinegar
  • Total weight: 315 grams

Change these quantities to make:
Times for this recipe
Preparation: 25 min.
Resting: 10 min.
All in all: 35 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 2 min.
How to prepare sorrel
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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe00002 RDI: 0 %
Per 100 g00001 RDI: 0 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites
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 9
Salmon with sorrel
Salmon with sorrel

Salmon with sorrel is the perfect mix with tender salmon and the slight acidity of sorrel.
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Smooth with a slight sharpness, this soup has a very particular taste.
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Avocado mousse with sorrel
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 pesto
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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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Scallops with sorrel and Noilly Prat
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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This recipe uses (among others)
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