Sorrel Sauce
Sorrel is a delicate plant with bright sour notes like lemon while also lightly herbal like basil. It can be eaten fresh or cooked. Here it makes for a delicious creamy bright tart sauce that is excellent on fish or vegetables. This sauce is delicious both hot or cold. Sorrel is high in oxalates but it can make an occasional treat eaten either raw or cooked.
Servings 2
Calories 107kcal
Ingredients
- 1 tablespoon butter or butter flavored coconut oil for dairy-free
- 1 cup sorrel cut into thin ribbons
- 1/4 cup heavy cream or cashew cream for dairy-free (blend equal parts unroasted cashews with water until completely smooth)
- salt and pepper to taste
- pinch of cayenne optional, omit for nightshade-free
Instructions
- Melt the buttering a large nonstick pan over medium heat. Add the sorrel and a pinch of salt. Cook, stirring until the sorrel wilts completely and begins to break down, about 2 minutes. Stir in the cream and simmer for another 2 minutes, or until slightly thickened. Add a pinch of nutmeg and then season to taste with salt and pepper.
Notes
I like to serve this over a quick roasted fish such as cod or mahi mahi. To make this, preheat the oven to 400ºF. Season the fish with salt and pepper. Place onto a greased baking dish and bake for 10-15 minutes, or until the fish just flakes when tested with a fork.
Protein:Energy Quotient [calories]: 0.04
Nutrition made with 2, 8-ounce servings of white fish such as mahi mahi: Calories: 300 cal, Carbs: 1g, Fiber: 1g, Fat: 13g, Protein: 43g, Protein:Energy Quotient [calories]: 2.61
Nutrition
Calories: 107kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 9mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1037IU | Vitamin C: 12mg | Calcium: 20mg | Iron: 1mg