Sorrel Cream Sauce for Vegetables

[Guest guest]

Sorrel Cream Sauce for Vegetables

 

One bunch sorrel, rinsed and stripped

1/3 cup heavy cream

big pinch salt

 

With stainless steel knife, cut leaves into thin strips. Combine cream and salt

in small non-aluminum sauce pan and bring to a boil. Add sorrel, simmer,

stirring and mashing the leaves until the sauce is thickened slightly and sorrel

is incorporated, which takes about 4 to 5 minutes. Serve hot over steaming

blanched vegetables.