Paula Wolfert

Pureed Sorrel

Purée d’Oseille

Preparation info
  • Serves

    2

    • Difficulty

      Easy

Appears in

#60The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

One of the great natural affinities of taste is a plate of rich duck confit and lemony sorrel. Sorrel naturally purees itself when cooked, so it is an easy vegetable to prepare. Finding and cleaning enough for large groups is the problem. One pound of fresh young sorrel leaves makes about 1¼ cups puree, enough for two servings.

Ingredients

  • 1 pound fresh sorrel leaves
  • 3 tablespoons unsalted butter
  • ½

Method

  1. Carefully wash the sorrel leaves and remove the stems; drain well. Tear the larger leaves into small pieces. Roll the leaves into neat small bunches and cut each roll with a stainless-steel knife into thin strips, a chiffonnade. There should be about 6 packed cups.
  2. Melt the butter in a large nonreactive saucepan over moderately low heat. Add the sorrel and season