Pureed Sorrel from The Cooking of South West France by Paula Wolfert
One of the great natural affinities of taste is a plate of rich duck confit and lemony sorrel. Sorrel naturally purees itself when cooked, so it is an easy vegetable to prepare. Finding and cleanin...
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Ingredients
- ¼ teaspoon Freshly ground pepper
- ½ teaspoon salt
- 1½ tablespoons heavy cream or crème fraîche
- 3 tablespoons unsalted butter
- 1 pound fresh sorrel leaves
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