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Sorrel Recipes

post #1 of 2
6/1/07 at 12:10pm
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In order to make French dishes that call for sorrel, I've searched the web in vain for sources of the plant. It grow wild in Europe, but no one cultivates it in the Midwest. Even the Missouri Botanical Garden was no help.

Does anyone have experience with sorrel substitutes. I want to make a "puree de l'oseille" to serve with sweetbreads. Possible substitutes: baby spinach + lemon juice? water cress? tarragon? something called Chinese spinach? a combination of any of these.

Sorrel soup, puree, or sauce are wonderful, so can anyone familiar with these delicacies make a suggestion?
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post #2 of 2
6/1/07 at 12:38pm
I'm putting a copy of this on The Chef's Garden, where more plant people will see it. It's also known as sour grass, if that's any help. I have a bag of it in my fridge right now, from my local farmers' market. It can be used raw; when cooked, it shrinks down to very little and turns a disgusting shade of green, but it still tastes great.

In the meantime: you could probably substitute baby spinach leaves and a large dose of strained lemon juice, since its most distinctive feature is its tart flavor.
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