Can somebody help me with sorrel please?

Harvesting and preserving your fruit & veg

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Primrose
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Can somebody help me with sorrel please?

Postby Primrose » Mon May 03, 2021 1:56 pm

I have some very healthy sorrel growing in our garden. I use the young tender leaves in salads but my only attempts at cooking it - (simmering it lightly in barely boiling water ) ended up as a brown sludgy stomach heaving disaster so I obviously did something wrong!

Any hints please on how best to cook it palatably?
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Monika
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Re: Can somebody help me with sorrel please?

Postby Monika » Mon May 03, 2021 7:26 pm

Can one cook sorrel, Primrose? I only ever thought of it like lettuce, a salad plant.
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Stephen Mustard
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Re: Can somebody help me with sorrel please?

Postby Stephen Mustard » Fri May 07, 2021 11:10 pm

I wouldn't cook it.
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JohnB
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Re: Can somebody help me with sorrel please?

Postby JohnB » Wed May 26, 2021 7:30 pm

In France, many years ago, I had dinner in a rather fancy restaurant. The fish course was [I think brill], anyway, a white fish. It had the most wonderful sauce with it and simply a few French beans, very small and crunchy. I asked about the sauce which was something I'd never even heard of (young and innocent then!). It was sorrel sauce. Easy to do but you only need a small amount - it goes a long way in terms of flavour. Finely chop a big handful of sorrel (remove the stems first), then soften in butter, it will turn brown, this is the acid doing this. Finally let the sauce down with a little double cream - but be careful, single cream will split.
The other method of doing this is to make a roux, and once the flour is cooked out add finely chopped sorrel and finally make the sauce to your liking with milk - a kind of flavoured white sauce. Both of these are excellent with white fish or with eggs.
Hope this helps, JB.
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Primrose
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Re: Can somebody help me with sorrel please?

Postby Primrose » Thu May 27, 2021 8:37 am

Recipe sounds intriguing JohnB. May pluck up courage and try it. It,s the very offputting brown colour to which it turns when cooked which is a real deterrent to experimenting with it. We may be aware that its the acid causing the discolouration but it's very true that one does tend to eat with one's eyes.
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