Herb - Sorrel
We love adding sorrel to our scrambled eggs and omelets. Anton grew up eating sorrel thanks to his French mother as it's widely eaten in France as a traditional spring green. Sorrel is sometimes called sour grass and we think you'll find it to have a refreshing flavor. We saute' the sorrel in melted butter and add it to the eggs which are best when just set. You can add anything you want to them. Avocado, sorrel, or crab meat are our favorites.
Here's a recipe for Sorrel Omelet/Scrambled Eggs:
Sorrel omelet:
Start by slicing your sorrel into thin slivers, use the stems too, just discard the very ends.
Take out the frying pan you'll use for the omelet and melt 1teaspoon to 1tablespoon butter (to your taste) and add salt and pepper to your taste.
When the butter is melted, add the sorrel and stir it into the butter. It will wilt and turn an unpleasant green color--this is normal!
Once all the sorrel has changed color (about 10-20 seconds) put it aside into a bowl.
Mix up your favorite omelet recipe and add to the same frying pan the sorrel was cooked in.
After the egg mixture is in the pan, spread the sorrel evenly on top by dropping it in by spoonfuls over the cooking omelet.
Puree of Sorrel and Potatoes
from: The Norman Table by Claude Guermont
This is another one of our favorite ways to eat sorrel.
Serves 2-3
3 tablespoons butter
1 bunch sorrel coarsely chopped
1/4 cup sliced onions
2 cups
3/4 cups potatoes, washed peeled, and coarsely chopped
Salt and pepper
1. Melt the butter in a heavy saucepan (the same one you'll use to cook the soup). Add the chopped sorrel leaves and cook until they turn dark green.
2. Add the sliced onions and cook for 2-3 minutes, stirring well.
3. Pour in the stock and bring to a boil. Add the chopped potatoes , cover, and simmer for approximately 30-40 minutes (until everything is tender).
4. Remove the soup from the heat and puree in a blender, food mill, or food processor.
5. Season to taste with salt and pepper.
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