Potato Sorrel Potage Recipes

POTATO AND SORREL GRATIN

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.

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.

SORREL AND POTATO SOUP-POTAGE à L'OSEILLE -

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.

DAUPHINE POTATOES WITH SORREL

Steps:

• Preheat the oven to 375 degrees. Wash the sorrel and discard the stems. Chop the leaves coarsely. Melt two tablespoons butter in a skillet and saute the sorrel until it has wilted. Set it aside.
• Butter a nine-inch baking dish and layer it with potatoes and sorrel, pouring on a little cream and seasoning with salt and pepper as you go. Top with potatoes, cream, salt and pepper and the remaining butter cut in small pieces.
• Bake the potatoes for 45 minutes to an hour or until they are tender and the top is browned.

POTAGE PARMENTIER (POTATO & LEEK SOUP) - JULIA CHILD

Steps:

• Simmer vegetables, water and salt together, partially covered, 40-50 minutes until vegetables are tender.
• Mash the vegetables in the soup with a fork, or puree in blender. Correct seasoning.
• Off heat and just before serving, stir in cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.
• Good hot, cold or room temperature.
• Variations:.
• The following may be simmered with the potatoes and leeks at the start:.
• Sliced or diced carrots or turnips.
• Peeled, seeded or chopped tomatoes or strained, canned tomatoes.
• Half-cooked dried beans, peas, or lentils, including their cooking liquid.
• The following may be simmered for 10-15 minutes with the soup after it has been pureed:.
• Fresh or frozen diced cauliflower, cucumbers, broccoli, Lima beans, peas, string beans, okra or zucchini.
• Shredded lettuce, spinach, sorrel, or cabbage.
• Diced, cooked leftovers of any of the preceding vegetables.
• Tomatoes, peeled, seeded, juiced and diced.

SORREL AND POTATO GRATIN

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

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.

SORREL MASHED POTATOES

Steps:

• Peel the potatoes and steam or boil them until they are tender.
• Meanwhile, wash the sorrel and cut the leaves into thin strips, using a stainless steel knife. Heat the butter in a frying pan and add the sorrel. Stir over low heat for a couple of minutes, until it has wilted. Add the cream and heat through.
• Mash the potatoes. Stir in the sorrel puree and season to taste with salt and pepper.

BAKED POTATOES AND ONIONS WITH SORREL

Steps:

• Preheat oven to 375 degrees. Put the olive oil and one tablespoon butter in a large shallow baking dish and add the onions. Toss to coat with the oil and sprinkle with the thyme, salt and pepper. Bake for an hour, stirring occasionally or until the onions are browned and crisp.
• Scrub the potatoes and put them in the oven to bake after the onions have cooked for 15 minutes. Bake for about 45 minutes, or until done.
• Meanwhile, cut the sorrel leaves into thin strips. Soften the remaining butter in a skillet and add the sorrel. Cook for a few minutes until the sorrel is wilted. Add the cream and cook for two to three more minutes, stirring until the cream is amalgamated. Season with salt and pepper to taste.
• Cut the potatoes in half and top each half with a couple of tablespoons of sorrel and then sprinkle some of the onions on top.

POTATO SORREL POTAGE

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.