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New Potatoes With Sorrel Sauce with Watercress, Parsley, and Chives
(recipe, Deborah Madison)
A version of this recipe appeared in Vegetable Literacy.
- ⅓ cup Greek-style yogurt
- ⅓ cup sour cream
- 2 tsp. walnut oil or olive oil
- 1 hard-cooked egg yolk
- 1 cup packed sorrel leaves, stems removed, leaves roughly chopped
- ⅔ cup parsley leaves
- 1 cup watercress leaves
- Sea salt and pepper to taste
- 1 lb. round, waxy potatoes, such as Yukon Golds, German Butterballs, or fingerlings
- Sea salt
- 2 Tbsp. snipped chives
- Combine the yogurt, sour cream, oil, and egg yolk in a food processor and purée, then add the sorrel leaves and pulse again to break it up. Roughly chop the parsley leaves and watercress to give them a head start and add them as well. Pulse until you have a green purée, then scrape it into a bowl. Taste for salt and pepper. Refrigerate until ready to use.
- Scrub the potatoes, leaving the skins on if they’re organic, then slice them into rounds a scant ½-inch thick. Put them in a pot with cold water to cover along with a tablespoon of salt. Bring to a boil, then simmer until tender when pierced with a paring knife, about 20 minutes. Drain them well. (Alternatively, you can steam them.)
- Line a platter with the sauce, then scatter the potatoes over. Or serve the potatoes and pass the sauce separately. In either case, the heat of the vegetables will warm the sauce and bring out its aromas. Garnish with the chives before serving.
A version of this recipe appears in Vegetable Literacy.