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.
459 K 3.4/5 (199 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.
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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 11
Sorrel omelette
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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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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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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Sorrel pesto
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: Creamy rice with green asparagus and sorrel , Sorrel pesto, Kervallon soup, Herb salad, Scallops with sorrel and Noilly Prat, ... See them all 11
White (spirit) vinegar
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