Orval New Potatoes with Orval Trappist Ale and Sorrel


  • 1 bottle Orval
  • 2 lbs. new potatoes
  • 1 small bunch sorrel leaves
  • 2 thick rashers smoked bacon
  • 4 red onions
  • 1 sprig thyme
  • 1 bay leaf
  • black pepper


Peel the potatoes, chop into cubes; peel and chop the onions. Wash the sorrel and chop coarsely. Cut the bacon into small cubes. Blanch in boiling water; drain; rinse & drain again. Add the bacon to a pan and brown gently. Add the onions and then the sorrel. Cook gently while stirring. Season with black pepper and add the beer. Add the potato cubes, bring to a boil, cover, and leave to cook gently on low-to-medium heat for 20 minutes. Remove the lid and raise heat for 5 to 10 minutes until the liquid has reduced.

(Nicole Darchambeau)


Orval Fondue

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