INGREDIENTS
- 1kg sorrel leaves
- 1tbsp oil, salt and sugar (or honey)
- 250ml double cream
- 2tbsp flour
METHOD
- Mix together the cream and the sieved flour to make a thick paste.
- Sauté the washed sorrel in the oil until soft.
- Liquidize the sorrel, then add the cream mixture, salt and sugar. This is used as an accompaniment to meat and potatoes.
- To make a salty sauce to go with sausages, or under fried eggs, substitute the sorrel with spinach, and the sugar with garlic.
