POTATO AND SORREL GRATIN
When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers' market. You don't need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium. The gratin is not a typical creamy sliced potato gratin; it's more like a potato pie. I cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.
- Meanwhile stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don't worry, it will be chopped and mixed with the other ingredients and you won't mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.
- Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.
- Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.
- Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams
SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -
Chef Steve Kemp, CC shared his special recipe with everyone on About.com's website. This soup recipe will also be a great addition to our Zaar World Tour 2005 swap.
Provided by lauralie41
Categories Savory
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a Dutch oven melt butter. Add shallots and bay leaves to melted butter and sweat shallots until tender, approximately 2-3 minutes. Add garlic and stir well for a minute, pour in wine and reduce by half.
- When mixture has been reduced pour in chicken stock, add potatoes,thyme and heavy cream.
- Bring soup to a boil, stirring occasionally. Reduce to a simmer for 10 minutes or until potatoes are fork tender. Remove from heat.
- Discard bay leaves from soup mixture and add fresh sorrel, puree the soup. Add nutmeg and season soup to taste with salt and pepper.
- When ready to serve, garnish with fresh chives.
Nutrition Facts : Calories 744, Fat 61.8, SaturatedFat 38.1, Cholesterol 224.9, Sodium 197.9, Carbohydrate 38.9, Fiber 2.4, Sugar 2.8, Protein 8.5
POTATO GRATIN WITH SORREL
Steps:
- Put the potato and onion slices in a saucepan and pour in two cups of water. Add one teaspoon of the salt. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom. Turn off the heat at the boil. Drain potatoes and onions but reserve the cooking liquid for later.
- Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree. Mix in the cream and the remaining half-teaspoon salt. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
- Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
- Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches. Pour in the cooking liquid and spread the creamy sorrel on top.
- Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 5 grams, TransFat 0 grams
POTATO SORREL POTAGE
Sorrel is very popular in France and has a Lemony taste. Sorrel, potatoes and leeks are pureed with Heavy Cream to finish the Potage.
Provided by Potagekempcc
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.
- Add Chardonnay wine and reduce by half.
- Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.
- Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.
- Serve Potage in warm bowls.
- Garnish with Fresh Chopped Chives.
Nutrition Facts : Calories 919.9, Fat 79, SaturatedFat 48.6, Cholesterol 285.5, Sodium 1033.4, Carbohydrate 43, Fiber 3.2, Sugar 3.6, Protein 10.8
SORREL AND POTATO GRATIN
Use a mandoline to make thin, even potato slices to layer in between the sorrel and shallots in this delicious potato gratin.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Coat an 8-inch square baking dish with 1 tablespoon butter. Arrange shallots in an even layer over bottom of baking dish. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Arrange half of the sorrel over shallots, then layer with half of the potatoes. Season with 1/4 teaspoon salt. Repeat with remaining sorrel and potatoes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour cream over top, and dot with remaining tablespoon butter.
- Cover with foil; bake 1 hour. Uncover; bake until potatoes are tender and cream is thick, about 20 minutes more. Let stand 15 minutes before serving.
MASHED POTATOES WITH SORREL
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Place slightly wet sorrel in a small saucepan. Cover pan and place over medium-low heat. Stir occasionally until sorrel is completely wilted, about 2 minutes. Drain, chop, and set aside.
- Place unpeeled potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Turn down heat, cover, and simmer until potatoes are tender but not mushy, about 20 minutes. Drain and peel.
- Put potatoes through a ricer into a large bowl, or mash with a potato masher. Using a wooden spoon, beat in butter. Beat in milk, a little at a time, until potatoes are smooth and creamy. You may not need all the milk. Whip with a whisk until fluffy.
- Stir in sorrel and season with salt and pepper. Serve immediately with Navarin of Lamb With Spring Vegetables or place in a heatproof bowl covered with foil over a pan of barely simmering water until ready to serve.
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