Carrots with Sorrel

When I first started thinking about this dish, I was not thinking it was particularly Turkish-inspired. More French-inspired, what with the butter and broth, and of course sorrel is used quite a bit in classic French cuisine. However, this braising technique is used a lot in Turkey, with olive oil and water instead of butter and broth. You could certainly use those here, if that is your preference.

At any rate, between deciding to cook these vegetables together (by deciding, I mean noticing that they were all there in the garden at the moment) and executing the plan, I also decided to add Turkish yogurt sauce to it. I can’t say I regret it; it went with the vegetables very well. I probably used closer to 3 tablespoons of butter, and with the yogurt sauce the results were really quite rich. Extremely good, it has to be said, but if you go with the yogurt sauce you may wish to be sure that other items served with this are bit more on the plain side.

And finally: IT’S SORREL TIME!  I guess that means it’s spring!?

4 servings
45 minutes prep time

Optional Yogurt Sauce:
1/2 cup thick yogurt
1 small clove of garlic
a pinch of salt

Measure out the yogurt and add the garlic, peeled and finely minced, and the salt. Let sit for 20 minutes to half an hour before serving – in other words, if you plan to have it, make it first. 
Make the Dish:
2 cups lightly packed chopped raw spinach
2 cups lightly packed chopped raw sorrel
450 grams (1 pound) carrots
2 to 3 tablespoons unsalted butter
1 to 1 1/2 cup unsalted chicken or vegetable broth
salt & freshly ground black pepper to taste
2 to 3 tablespoon finely minced fresh chives

Wash and pick over the spinach and sorrel, removing any tough stems and damaged or discoloured leaves. Chop them both reasonably well and drain thoroughly.

Wash, peel, trim, and slice the carrots. Put them in a large shallow pan (skillet) with the butter and half a cup of the broth. Bring to a boil then simmer steadily until the carrots are done to your liking, adding more broth as needed.

When the carrots are just about done and there is just enough broth left to form a coating on them with the butter, add the sorrel and spinach. Cook for several minutes more, turning the sorrel and spinach into the carrots as they wilt. When they are all well wilted into the carrots (cooked, that is), either transfer the vegetables to a serving dish and sprinkle with the chives, or sprinkle the chives over them and serve them from the pan.

Last year at this time I made Buffalo Chicken Burgers.

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