Sorrel Roots – Oxalis

Wood sorrel roots (Oxalis), a vegetable of a special kind. The yellowish to reddish-brown, white-fleshed roots are descended from the Mexican wood sorrel, which is also cultivated in France and England.

Sorrel roots financier style: stew the roots in white wine and veal stock with the lid closed until soft, drain, dress with Dutch sauce, sprinkle with chopped kitchen herbs.

Sour clover roots miller’s style:

Cut the roots into narrow slices, roast in butter until light brown, season with salt and pepper, drizzle with juice of one lemon after serving, sprinkle with chopped parsley and baste with brown butter.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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