All Simple Vegetable Recipes


Sorrel Or Spinach Chiffonnade

SORREL OR SPINACH CHIFFONNADE


To fill 4 potatoes


Chiffonnade is a culinary term for a puree; in this case, sorrel and spinach will become a chiffonnade with a little extra help when sweated in a small amount of water or with butter. When making a chiffonnade remove all stalks and don't use any salt.

  • 2 oz (50 g) butter

  • 1/4 pt (150 ml) hot milk

  • 6 oz (175 g) sorrel or spinach chiffonnade

  • Parmesan or Gruyere, freshly grated

  • salt, pepper

  1. Cut the cooked potatoes in half lengthways, scoop out the flesh and quickly mash with the butter and milk, beat with a wooden spoon for a minute or two and mix in the chiffonnade.

  2. Season to taste, refill the shells and sprinkle liberally with the cheese.

  3. Flash under the grill until the cheese has melted, bubbled and browned.

  4. This is good served with fish.

More about Potatoes Recipes


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