Sorrel Cream Sauce for Vegetables

Vegetarian

Ingredients

• One bunch sorrel, rinsed and stripped
• 1/3 cup heavy cream
• big pinch salt

Preparation

With stainless steel knife, cut leaves into thin strips. Combine cream and salt in small non-aluminum sauce pan and bring to a boil. Add sorrel, simmer, stirring and mashing the leaves until the sauce is thickened slightly and sorrel is incorporated, which takes about 4–5 minutes. Serve hot over steaming blanched vegetables.

Source: Adapted from Uncommon Fruits and Vegetables

From: In the Bag: August 3-5, 2004