Roasted Turnips and Sorrel Salad (and get allergy relief!)

Sorrel is a beautiful, not so popular, leafy green with a unique lemony sour taste. Traditionally sorrel has been steeped as a tea in herbal medicine, however it can also be enjoyed as a food, especially in the spring.

 

Sorrel is rich in tannins, which helps to dry up mucous and reduce congestion.  It is rich in antioxidants, which support the immune system and help to keep you healthy.  Interestingly, sorrel has even been used to help prevent cancer.  Essiac tea, developed by the Ojibwa Indians of Canada, is used to prevent cancer and is composed of four different herbs- sorrel being one of them.  This particular tea was used in a study published by the Journal of Ethnopharmacology in 2006, and showed significant antioxidant capacity.

 

Roasted Turnips and Sorrel Salad

2 cups sorrel leaves 2 turnips 2 carrots 1 cup leek, chopped 1/8 tsp sea salt 1 tsp dried parsley 2 tsp high heat cooking oil (such as ghee/clarified butter)

2 Tbsp olive oil 1/2 lemon, juiced 1 tsp maple syrup sea salt to taste

sunflower seeds

 

Directions: 1. Preheat oven to 350.  Chop the turnips and carrots into small cubes. 2. Toss together the turnips, carrots, leeks, sea salt, dried parsley, and high heat cooking oil.  Bake for 20-25 minutes, until starting to crisp. 3. Mix together the dressing ingredients. 4. Let the roasted vegetables cool for a few minutes. 5. Toss together the roasted vegetables and sorrel.  Top with some sunflower seeds.