Ground Elder with Creamy Sorrel Sauce is a modern British recipe for a classic vegetarian dish of pumpkin and ground elder leaves served in a sour cream and sorrel leaf sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Ground Elder with Creamy Sorrel Sauce.
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Ingredients:
For the Vegetables:
700g pumpkin, peeled, de-seeded and cubed
2 onions, finely chopped
2 garlic cloves, finely chopped
50g ground elder leaves, coarsely chopped
2 tbsp olive oil
125ml vegetable stock
freshly-ground black pepper, to taste
For the Sorrel Sauce:
1 handful sorrel leaves, shredded
150ml sour cream
paprika, to taste
herb salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a pan, add the garlic and 3/4 of the onions then fry until golden. Stir in the pumpkin cubes and the ground elder then add the vegetable stock. Cover and cook over medium heat for about 10 minutes, or until the pumpkin flesh is tender but not mushy. Season liberally with black pepper.
In the meantime prepare the sorrel sauce. Combine the sour cream and sorrel leaves in a pan. Bring to a simmer then season with paprika, herb salt and black pepper.
Arrange the vegetable and ground elder stew in a bowl, pour the sorrel sauce over the top and serve.
