Sorrel Mashed Potatoes, Grilled Pear Parfait
We got this weird stuff called sorrel at the farmer’s market this morning, and amazingly it tastes like lemon. I was told it’s also very high in Vitamin C. So pick some on up if you feel a cold coming on. I started researching recipes, and found that it’s good in salads, soups and with potatoes. Since we got potatoes too I picked this one (plus I really like potatoes…). Serving size is based on two people (if you’re single, just half it or save some for later so you can save on the mess).
1 bunch sorrel, chopped
4 medium round potatoes
~1/2 cup coconut milk
sea salt and pepper to taste
Boil your potatoes (make sure they are always covered with water) until soft. Then mash them good with a fork, adding olive oil, coconut milk, salt and pepper. You can sauté your sorrel a little with some olive oil if you like, but I used mine raw (it cooked a tiny bit with the hot potato, like what happens when you go outside in TX). Add as much (not much) salt and pepper as you like, and serve.
Since I’m not a pear person, I decided to be adventurous again at the farmer’s market today and picked up one anyway to try it out. I don’t particularly like how tough/crunchy they are, so I decided to chop it up and sauté it with some Earth Balance, Allspice, Cinnamon, and Coconut Sugar. When it’s finally soft (edible texture for me – it takes awhile) put it on top of some coconut milk yogurt, and you’re done. Maybe add some pecans and vanilla agave to make it look pretty. OMGOSH this was good!