Geraldene Holt

Courgettes à l’Oseille

Courgettes with Sorrel

Preparation info
    • Difficulty

      Easy

Appears in
French Country Kitchen
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

In Jeannette’s garden, surrounded by a low stone wall to keep out sheep and goats, everything grows with a luxuriance we rarely see here. This is her recipe for giving the bland taste of courgettes the welcome sharpness of fresh sorrel.

Ingredients

  • small courgettes
  • salt
  • olive oil or sunflower oil, or a mixture
  • sorrel

Method

Slice the courgettes, not too thinly. Sprinkle with salt and leave in a colander for 15 minutes to draw out the water. Rinse in cold water, drain well and dry carefully in a clean cloth or on kitchen paper.

Fry the courgettes, in batches if necessary, in the oil, and drain on kitchen paper. Arrange the slices neatly on a serving dish and keep hot.

Shred the sorrel and sprinkle w