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Chiffonade Of Sorrel

Farm.Fares's picture
Ingredients
  Sorrel 3 Pound
  Butter 6 Tablespoon
  Salt To Taste
  Freshly ground pepper To Taste
  Heavy cream 1⁄4 Cup (4 tbs)
Directions

Trim the sorrel and discard wilted leaves and tough stems.
Wash in several changes of water and shake as dry as possible.
Cut the sorrel into fine julienne strips.
Heat 4 tablespoons of the butter in a casserole that can go to the table.
Add the sorrel and cook over low heat for 5 minutes.
Uncover and cook for 5 more minutes, stirring frequently, to let the pan juices evaporate.
Season with salt and pepper and stir in the remaining butter and the cream.
Heat through but do not boil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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