Sorrel puree

Make a simple puree which is a perfect accompaniment to fish dishes.


  • 1400 g sorrel (in season from may-october)
  • 25 g butter or margarine
  • 2 tblsp cream
  • a little flour
  • salt and pepper


  1. Pick over the sorrel, remove the stalks and wash it in several changes of water.
  2. Put into a large saucepan to cover the bottom.
  3. Bring to the boil, add the sorrel and cook it gently for about 20 minutes, turning it over and pressing it down repeatedly with a spoon.
  4. Drain well and put through a blender.
  5. Return it to the pan with the butter, cream, salt and pepper.
  6. Stir over the heat for about 8 minutes, gradually adding enough flour to give a thick consistency.


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