Creamy cannellini and sorrel on toast from The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You Through the Seasons (page 88) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • SheilaS on September 30, 2023

    I made note of the previous comment about this being bland and used some Rancho Gordo large white limas that had been cooked for another recipe with lots of herbs, aromatics and olive oil so I knew they'd be delicious on their own. And indeed, the simple topping of sorrel leaves dressed with orange juice was all they needed to make these toasts shine!

  • jenburkholder on August 01, 2020

    Overall, this is only meh due to being quite bland. However, the orange-juice-rubbed sorrel leaves are clever and well worth adopting.

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