Summer Sorrel Puree Recipe
Ingredients
1/2 pound sorrel leaves, sliced
4 tablespoons unsalted butter
Directions
In a skillet cook the sorrel in the butter over moderate heat, stirring, until it is completely melted.
Increase the heat to high and cook until almost all the liquid is evaporated.
Puree in a blender or food processor and spoon into a jar or container.
Cool, cover, and chill.
The puree freezes well and can be kept under refrigeration for up to 1 week.
Increase the heat to high and cook until almost all the liquid is evaporated.
Puree in a blender or food processor and spoon into a jar or container.
Cool, cover, and chill.
The puree freezes well and can be kept under refrigeration for up to 1 week.
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