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Ingredients
1 pound russet or Yukon gold potatoes
4 ounces sorrel
2 tablespoons unsalted butter
½ cup heavy cream
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
24 grams carbs; 49 milligrams cholesterol; 253 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 4 grams fiber; 417 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and steam or boil them until they are tender.
- Step 2
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.
- Step 3
Mash the potatoes. Stir in the sorrel puree and season to taste with salt and pepper.
Private Notes
Comments
March 14, 2023. Sorrel from Liz’s garden along with grilled salmon. Perfect. For salmon, turned grill to medium when fish went on, then 4 mins and 3 mins.