Sorrel Mashed Potatoes Recipes

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POTATO SORREL POTAGE



Potato Sorrel Potage image

Sorrel is very popular in France and has a Lemony taste. Sorrel, potatoes and leeks are pureed with Heavy Cream to finish the Potage.

Provided by Potagekempcc

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons unsalted butter
2 bay leaves
1 cup shallot (Chopped)
5 cups yukon gold potatoes (Chopped)
1 tablespoon garlic (chopped)
1/2 cup Chardonnay wine
3 cups chicken stock (Home Made)
4 tablespoons French thyme (Chopped)
4 tablespoons marjoram (Chopped)
5 cups heavy cream (Tempered)
3 cups sorrel (Chopped)
1 pinch ground nutmeg
2 teaspoons fine sea salt
2 teaspoons white pepper
1 cup chives (Chopped)

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.

Nutrition Facts : Calories 919.9, Fat 79, SaturatedFat 48.6, Cholesterol 285.5, Sodium 1033.4, Carbohydrate 43, Fiber 3.2, Sugar 3.6, Protein 10.8

POTATO AND SORREL GRATIN



Potato and Sorrel Gratin image

When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers' market. You don't need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium. The gratin is not a typical creamy sliced potato gratin; it's more like a potato pie. I cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 10

2 pounds small or medium-size Yukon gold potatoes, scrubbed
Salt to taste
8 ounces sorrel, stemmed and washed in 2 changes of water
1 garlic clove, peeled and cut in half
Olive oil or butter for the baking dish
4 eggs
1 1/2 cups milk (2 percent)
3 ounces Gruyère, grated (3/4 cup)
1 ounce Parmesan, grated (1/4 cup)
Freshly ground pepper

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

POTATO GRATIN WITH SORREL



Potato Gratin With Sorrel image

Provided by Moira Hodgson

Categories     side dish

Time 2h

Yield 6 servings

Number Of Ingredients 7

2 pounds Yukon Gold, white rose or russet potatoes, peeled and sliced one-eighth to one-sixteenth of an inch thick
3 medium onions, peeled and thinly sliced
1 1/2 teaspoons salt
3 tablespoons unsalted butter
1/2 pound sorrel, stems removed, coarsely chopped
1 cup heavy cream
1 garlic clove, peeled and minced

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.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 5 grams, TransFat 0 grams

DAUPHINE POTATOES WITH SORREL



Dauphine Potatoes With Sorrel image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 5

1/2 pound sorrel leaves
3 tablespoons unsalted butter
1 1/2 pounds russet or Yukon Gold potatoes, sliced thin
1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 693 milligrams, Sugar 3 grams, TransFat 0 grams

SORREL MASHED POTATOES



Sorrel Mashed Potatoes image

Provided by Moira Hodgson

Categories     side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 pound russet or Yukon gold potatoes
4 ounces sorrel
2 tablespoons unsalted butter
1/2 cup heavy cream
Coarse salt and freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

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