Journey Forth

1 November, 2008


Filed under: Children,Family,Food,Life,Random,The Good Life,Thoughts,Vegetables — by Karen @ 6:38 am

Sorrel is part of lettuce family and looks like a pale green version of baby spinach. The pointed leaves have a tangy, lemony gooseberry flavour. The bite comes from the high content of oxalic acid, which means it should only be eaten in moderation. Sorrel appears soon after winter. It has one of the largest roots of all vegetables and lives a long time. The leaves can be used raw in salads. Bigger leaves can be puréed into soups, sauces and risotto. Khaki-coloured sorrel purée is a good acidic accompaniment to oily fish, chicken or veal, or poached eggs on toast. It can be stirred into crème fraîche to give quick sauce. The lemony taste means sorrel can also be added carefully to fruit salads, jellies, custard and fruit drinks, as lemon balm or verbena.

My favourite sorrel recipe: Sorrel Pesto. A great accompaniment for pasta, or simply served with grilled or roasted fish or chicken.


50g Sorrel
10g flat-leaf parsley
1 large clove garlic, crushed
1 tablespoon pine nuts
6 tablespoon extra virgin olive oil
25g grated Parmesan


1. Blanch the sorrel and flat leaf parsley for 20 seconds in rapidly boiling water. Refresh in cold water, drain and squeeze out any excess.
2. Place in a blender with the garlic, pine nuts, olive oil and a pinch of salt. Blend until you have a smooth puree.
3. Transfer to a bowl and stir in the parmesan. Taste and add a little more salt if required.

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves 4

Recipe by John Burton Race.


1 Comment »

  1. China Unique’s Oriental Cooking and Recipes Oriental food comes from all over the Orient, and not just China. Cooking Recipe

    Comment by Cooking Recipe — 1 November, 2008 @ 8:04 am |Reply

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