Thursday, May 23, 2013

Sorrel Gremolata


When poor Bilbo Baggins finds himself on the other side of the Misty Mountains in The Hobbit, pony-less and thus provision-less, one thing he grabs to eat along the trail is sorrel.

One of the first greens of spring, it brings a fresh burst of vitamin C, which in the raw state comes across as pucker sour.  No lemons you say? At the start of spring, get your sour here.

sorrel - handful
garlic cloves - 1 or 2  
blanched almonds - small handful (optional)

cutting board & knife
small food processor

Wash the sorrel and remove the stems.
Peel the garlic.

Chop the garlic and sorrel (and optional almonds) into smithereens.  
Gremolata as sour as you'd ever like, and not a lemon in sight.

Use to top anything that needs a little kick.
I used it on these giant beans, but it is great on cooked carrots, baked potatoes, roasted squash, fish baked in butter, garlic, parsley, salt & pepper, or mixed into mayo on a sandwich.  The last Tbs goes into the base of a salad dressing perfectly.

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