<< Back

Sorrel Sauce

Sorrel Sauce


1 very large ripe tomato, 1 bunch of sorrel, sauteed with garlic in some olive oil, wait until the sorrel melts, add some grated lemon peel, +/- grated ginger, quick and very easy. 



Another thing to do with sorrel. I've been washing it (of course), stemming it, and then cooking it down slowly in butter. At first it wilts into a very unappealing grey-green-brown, but then it melts into a thick, dark green and lemony sauce. More of a puree, I suppose, but without the work! I've tossed it over pasta wheels, but liked it even better tossed into basmati rice.  -- Amy

CSA Snapshot

Mailing list sign-up