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.
227,9993.7/5 for 62 ratings
Last 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
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Resting | Start to finish |
|---|---|---|
| 24 min. | 10 min. | 34 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 300 g : 5.20 €
Recipes that use this recipe: 3
 |  |  |
Source
Maison.More recipes?
This recipe uses (among others) | Sorrel: You can get more informations, or check-out other recipes which use it, for example: Herb salad, Sorrel soup, Salmon with sorrel, ... All |
| White (spirit) vinegar: You can check-out other recipes which use it, like for example: Puff or flaky pastry (pâte feuilletée), Fresh pasta dough, Sautéed chicken with leeks, How to prepare broccoli, Artichoke hearts forestier , ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-09-22)
Note: We'll never share your email with anyone else.
Follow this recipe (as 5 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.