Elizabeth Schneider

Sorrel Cream Sauce for Vegetables

Preparation info
  • Makes about

    ¾ cup

    sauce
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

This astonishingly simple sauce provides tart and complex dressing for asparagus, yellow or green beans, cauliflower, summer squash, or other quite crisp, not-too-strong vegetables. The amount provided below will enrich about 1 pound of vegetables.

Ingredients

  • About 3 ounces fresh sorrel, rinsed and stripped (see Preparation)
  • About ⅓ cup heavy (or whipping) cream

Method

  1. With stainless-steel knife, cut the leaves into thin strips, slivering enough to make about 1¾ cups light packed leaves. (Save one or two for garnish.)
  2. Combine ⅓ cup cream and