Most people think of Sorrel as a Spring crop, but this year my CSA decided to try
growing it in the Fall as well. I think most of the greens these
days are from the greenhouses, so the exact climate outside
doesn’t matter so much.
So I tore up the sorrel and sliced some potatoes and leeks
thin, and put them in the slow cooker with some cooking liquid.
(In my case, I used a cyser
that had come out too dry to be an enjoyable drink, but still has
good apple flavor. I think just water would work fine, or any
kind of light-flavored broth.)
My slow cooker is also a pressure cooker, which has the
advantage that the lid seals nicely and has a handle on it, so I
took that without packing, and the stick blender, and the cream to
my sister’s house where I was having dinner that night.
When the potatoes were tender, I creamed everything with the
stick blender and added the cream. I tasted it to see if it
needed salt or pepper, and decided it didn’t.
There were three of us at dinner, and everyone had seconds
(there was lots of other food, so they must have liked it).
It reheated well in the microwave for after the band the next
day, and there was a small mug for me the day after that.