There's something old-fashioned and substantial about sorrel. The pretty, distinctively lemony green is terrific tossed in with spring greens and baby spinach. It adds a tart note that's nicely balanced with a mild or mellow vinaigrette (balsamic vinegar, or raspberry vinegar); it imparts subtle flavor to poached and baked fish and has an affinity for potatoes. Be warned, though, when cooked sorrel's vibrant green goes army gray. Just add a few chopped herbs (parsley, basil) to perk things up.
Flavor soars with sorrel
Sorell's color may change when cooked, but it's tart, lemony taste still dazzles.
By BETH DOOLEY
June 11, 2008 at 10:07PM
Make this easy gratin with buttery Yukon Gold or Yellow Finn potatoes and vary the cheese to taste. It makes a simple dinner served with a salad of young spinach and spring greens or a rich side to roast chicken.
What's your signature dish? Please send your recipes, along with stories, to Beth Dooley at bdirish@earthlink.net or by mail to Star Tribune, Taste/ One Great dish, 425 Portland Av. S., Minneapolis, MN 55488. All letters, stories and recipe submissions become the property of Beth Dooley.
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BETH DOOLEY
The 23rd installment of the beer fest will take place Oct. 12 at Boom Island Park in Minneapolis.
