La Purée d’Oseille

Purée of sorrel

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 500 g (1 lb) sorrel
  • 30 g (1


Pull off the stalks from the sorrel and wash the leaves. Shake off the water, not too thoroughly as some moisture on the leaves helps the ‘melting’ process.

Melt the butter in an enamelled pan, add the drained sorrel and cook very gently for some minutes, stirring frequently until you have a smooth purée. Then add the flour, mix it well in and blend in the warmed milk or stock. Continue