Forget everything you think you know about a simple side of greens! If you’re looking for a dish that’s as vibrant in flavor as it is in color, you’ve found it. This watercress purée is an absolute game-changer. It takes the naturally peppery, slightly spicy notes of fresh watercress and transforms them into a smooth, elegant, and utterly addictive side. The humble potato provides the perfect creamy base, allowing the bold character of the cress to shine through. It’s a sophisticated, healthy, and incredibly fast way to add a pop of excitement to your plate. Get ready to fall in love with this zesty green wonder!
Ingredients
• 1 small russet potato, about ½ lb or 225 g, peeled and cut into 1-inch pieces
• 3-4 large bunches watercress, about 1½ lbs or 680 g, tough stems and root ball removed
• 1 Tbsp or 15 ml extra virgin olive oil
• ¼ tsp or 1.25 ml sea salt, plus more for boiling
• Pinch of white pepper
Instructions
1. Place the peeled and chopped potato pieces into a large pot and cover with cold water. Add a generous pinch of salt.
2. Bring the pot to a boil over high heat and cook until the potato is tender when pierced with a knife, about 8 to 10 minutes.
3. Add the washed watercress to the boiling water with the potatoes. Cook for just 1 minute, until the cress turns bright green and wilts.
4. Immediately drain the potato and watercress into a colander. Using a rubber spatula or the back of a spoon, press firmly to squeeze out as much excess water as possible. This step is crucial for a thick purée!
5. Transfer the mixture to a food processor and pulse until it forms a coarse purée.
6. Add the extra virgin olive oil, sea salt, and white pepper. Process again until smooth and thoroughly combined. Serve warm.
Nutritional Information
• Per ½-cup serving
• Calories: 78
• Protein: 5 g
• Carbs: 9 g
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Fiber: 1 g
• Sodium: 128 mg
• Cholesterol: 0 mg
Pro Tips
• To properly clean watercress, submerge it in a large bowl of cold water and swish it around to dislodge any grit. Lift the cress out of the water, leaving the dirt behind at the bottom of the bowl.
• For an ultra-smooth, velvety texture, pass the purée through a fine-mesh sieve after processing to remove any fibrous bits.
• This purée is a fantastic accompaniment to pan-seared tofu, roasted root vegetables, or swirled into a creamy risotto for a pop of color and flavor.
• Brighten the flavor by adding a squeeze of fresh lemon juice or a clove of minced garlic to the food processor along with the olive oil.
FAQ
Q: Can I use a different type of potato for this purée
A: Absolutely! While russet potatoes provide a fluffy, starchy base, you can easily substitute them. Yukon Gold potatoes will yield an even creamier, more buttery texture. For a slightly sweeter version, you could even use a sweet potato, which pairs beautifully with the peppery cress.
Q: How can I make this a more complete vegetarian meal
A: This purée is a fantastic base for a full meal. To boost the protein, serve it alongside pan-seared tofu, grilled halloumi, or a hearty lentil loaf. You can also stir in a tablespoon of nutritional yeast during the final processing step for a cheesy, savory flavor and extra B vitamins.
Q: How do I store leftover watercress purée
A: You can store leftover purée in an airtight container in the refrigerator for up to 3 days. It may separate slightly upon chilling; simply stir well while reheating gently on the stovetop or in the microwave. For longer storage, you can freeze it in an ice cube tray, then transfer the frozen cubes to a freezer bag for easy, single-serving portions.
Q: What can I use instead of watercress if I can’t find it
A: If you can’t find watercress, a combination of fresh spinach and arugula is an excellent substitute to mimic the peppery bite. For a milder flavor, use all spinach. For a more robust, slightly bitter taste, try using kale, but be sure to remove the tough stems and cook it a minute or two longer until tender.
