Ideas for cooking Sorrel?

sparklymessygirl

What are you all like?????? :rotfl:

I will give the humane suggestions some thought. I think I need to start drinking to catch up with you all!

Sparkly x

krishna

NB: The name sorrel is used in Jamaica to refer to an entirely different plant - i.e. karela. The name sorrel in this country usually refers to Rumex acetosa, which grows wild here. Karela is very bitter; Rumex acetosa is sour.

Sorrel is also relatively high in oxalic acid, which is not particularly great for you (also found in e.g. rhubarb, which comes from the same plant family - Polygonaceae). Some people suggest boiling and straining will help to reduce oxalic acid levels, but I don't know if that's true.

So, recipes:
You could just use it like spinach, though the flavour is rather different. Cooks very quickly and does shrink a lot on cooking.

Sorrel spread (from Cooking Weeds by Vivien Weise )
300g potato
2 tbsp butter
3 tbsp single cream
1 large onion
butter for frying
3 handfuls sorrel leaves
2 tsp tomato puree
salt and pepper
nutmeg

Boil potatoes with skins on. Puree them, adding butter or single cream. Chop onion and fry in some butter. When translucent add sorrel. Fry on low heat for 5 mins until paste-like. Mix creamed potatoes and sorrel and stir in tomato puree, and spices.