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French Sorrel & Scallion/Leek Sauce served with sauteed Asparagus and Apples


3 oz French Sorrel

3-4 bunching scallions/leeks

1/2-1 T of Toasted Cumin Seed

1/2 T of Toasted Fennel Seed (to toast seeds just put in a metal skillet over medium heat and skimmey around  till they start becoming fragrant and toasted looking)

1/8-1/4 of a dried Hot Ring of Fire Pepper...toasted

2 T of Olive Oil  (or more or less, just an approx), plus Olive Oil to sautee with.

Splashes of Red Wine Vinegar

Liquid from cooked Black Turtle Beans, and 4 large spoonfulls of the Beans

Salt to taste

Fresh Asparagus Spears

1 thinly sliced Apple

Raw Cheddar Cheese

Great Organic French or Italian Bread for dipping in remaining sorrel sauce on serving plate.


Basically, have a food processor and put all the first ingredients down to the Salt to Taste,  and then just puree. You can taste to see if you need more olive oil, or salt, or red wine vinegar.  If you are happy with the flavor then go ahead and pour out into a vessel that the sauce can be poured out of.

Next just sautee the asparagus and apples briefly in olive oil, with a pinch of salt, and splash of red wine vinegar.  

Put your sauteed asparagus and apples in the center of individuals plate and then swirl the sauce around them and some on top.  Then place cheese around the edge.  Serve on up with a bowl of bread.





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