POTATO AND SORREL GRATIN
When a friend offered me sorrel from her garden I accepted gladly. I love the tangy flavor of this green leafy vegetable and will always buy it if I see it in my farmers' market. You don't need much to contribute lots of lemony flavor and vitamins C, A, iron, calcium and magnesium. The gratin is not a typical creamy sliced potato gratin; it's more like a potato pie. I cook the potatoes first, then slice or dice and toss with the wilted sorrel, eggs, milk and cheese.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Place potatoes in a wide saucepan and cover with water. Add salt to taste and bring water to a boil over medium-high heat. Reduce heat to medium, cover partially and gently boil potatoes for 20 minutes, or until tender all the way through but firm enough to slice. Drain, return the potatoes to the pan, cover and let sit for 15 minutes. Remove from the pot and using a towel to grip the potatoes if they are too hot to handle, slice about 1/2 inch thick, or if you prefer, cut in dice. Transfer to a large bowl.
- Meanwhile stem and wash sorrel leaves. Heat a wide skillet over high heat and add the sorrel, in batches if necessary. Stir until sorrel has wilted in the liquid left on the leaves after washing. The color will go from bright green to drab olive and the sorrel will melt down to what looks like a purée. Don't worry, it will be chopped and mixed with the other ingredients and you won't mind the color. When all of the sorrel has wilted, remove from heat and transfer to a strainer or a colander. Rinse briefly with cold water, then press or squeeze out excess liquid. Chop medium-fine. Transfer to bowl with the potatoes, toss together and season with salt and pepper.
- Preheat oven to 375 degrees. Rub sides and bottom of a 2- to 2 1/2-quart baking dish or gratin with the cut side of the garlic clove. Oil dish with olive oil. Mince remaining garlic and add to potatoes and sorrel.
- Beat eggs in a medium bowl. Add salt to taste (I use about 1/2 teaspoon). Whisk in milk. Add to potatoes and sorrel and stir well to distribute sorrel evenly throughout the mixture. Stir in cheeses and freshly ground pepper, and scrape into the baking dish.
- Bake 45 minutes, or until set and the top and sides are nicely browned. Remove from the heat and allow to sit for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 12 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED POTATOES AND ONIONS WITH SORREL
Steps:
- Preheat oven to 375 degrees. Put the olive oil and one tablespoon butter in a large shallow baking dish and add the onions. Toss to coat with the oil and sprinkle with the thyme, salt and pepper. Bake for an hour, stirring occasionally or until the onions are browned and crisp.
- Scrub the potatoes and put them in the oven to bake after the onions have cooked for 15 minutes. Bake for about 45 minutes, or until done.
- Meanwhile, cut the sorrel leaves into thin strips. Soften the remaining butter in a skillet and add the sorrel. Cook for a few minutes until the sorrel is wilted. Add the cream and cook for two to three more minutes, stirring until the cream is amalgamated. Season with salt and pepper to taste.
- Cut the potatoes in half and top each half with a couple of tablespoons of sorrel and then sprinkle some of the onions on top.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 21 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 834 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
POTATO GRATIN WITH SORREL
Steps:
- Put the potato and onion slices in a saucepan and pour in two cups of water. Add one teaspoon of the salt. Bring to a boil, shaking the pan to prevent the vegetables from sticking to the bottom. Turn off the heat at the boil. Drain potatoes and onions but reserve the cooking liquid for later.
- Melt two tablespoons of the butter in a skillet, add the sorrel and cook for two minutes, wilting it into a puree. Mix in the cream and the remaining half-teaspoon salt. Cook for three minutes or longer, stirring occasionally, until the mixture thickens.
- Preheat the oven to 325 degrees. Rub the baking dish with the remaining tablespoon of butter and scatter in the minced garlic.
- Put the potatoes and onions in a two-quart rectangular or oval baking dish 14 by 8 by 2 inches. Pour in the cooking liquid and spread the creamy sorrel on top.
- Bake in middle of the oven for an hour to an hour and a half or until potatoes are tender and golden on top.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 637 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED POTATOES AND ONIONS
Make and share this Roasted Potatoes and Onions recipe from Food.com.
Provided by Muppetcow
Categories Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray a baking dish with cooking spray or grease lightly with olive oil.
- Put a layer of potatoes on the bottom of the dish, top with a layer of onion, sprinkle with garlic, drizzle 1 tablespoon of olive oil over it then season with salt and pepper.
- Repeat until all potatoes and onion are used.
- Bake about 35-40 minutes, or until potatoes are tender.
MASHED POTATOES WITH SORREL
Serve these creamy mashed potatoes with our Navarin of Lamb with Spring Vegetables.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Place slightly wet sorrel in a small saucepan. Cover pan and place over medium-low heat. Stir occasionally until sorrel is completely wilted, about 2 minutes. Drain, chop, and set aside.
- Place unpeeled potatoes in a large saucepan and cover with cold water. Add salt and bring to a boil. Turn down heat, cover, and simmer until potatoes are tender but not mushy, about 20 minutes. Drain and peel.
- Put potatoes through a ricer into a large bowl, or mash with a potato masher. Using a wooden spoon, beat in butter. Beat in milk, a little at a time, until potatoes are smooth and creamy. You may not need all the milk. Whip with a whisk until fluffy.
- Stir in sorrel and season with salt and pepper. Serve immediately with Navarin of Lamb With Spring Vegetables or place in a heatproof bowl covered with foil over a pan of barely simmering water until ready to serve.
SORREL MASHED POTATOES
Steps:
- Peel the potatoes and steam or boil them until they are tender.
- 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.
- Mash the potatoes. Stir in the sorrel puree and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
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