Sorrel with Tomato Sauce and Cheese
Main Dishes • Kazakhstani
Description
Sorrel with tomato sauce and cheese
Ingredients
- Sorrel 2½ kg
- Olive Oil 6 teaspoons
- Spanish onions 1 head
- Tomatoes 0 lbs
- Carrot 10 oz
- Dry White Wine 5 fl oz
- Bay leaf 1 piece
- Thyme 1 piece
- Parsley 1 stalk
- Sugar 1 tablespoon
- Garlic 1 clove
- Gruyère cheese 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Add the sorrel to a pot of boiling water, and sprinkle in a pinch of salt. Cook for five minutes. Drain the water.
Step 2
While the sorrel is cooking, finely chop the onion and garlic, and slice the carrot into thin pieces.
Step 3
Peel the tomatoes and dice them finely. Heat oil in a skillet, add the onion, and sauté over low heat, stirring, until the onion becomes soft. Add the carrot and continue to cook, stirring, for another ten minutes.
Step 4
Add the tomatoes to the skillet and sauté for another eight minutes, then pour in the wine and add the bay leaf, herbs, sugar, and garlic. Season with salt and pour in half a liter of water. Cook over medium heat for twenty minutes.
Step 5
Remove the bay leaf, thyme, and parsley. Allow the vegetables to cool slightly and then blend them until smooth.
Step 6
Place the sorrel in a heatproof dish and drizzle with tomato sauce. Sprinkle with grated cheese and bake in the oven until the cheese melts. Serve immediately.
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