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–+ servings
Vibrant Watercress Purée – vegetarian recipe
Stav Kogan

Vibrant Watercress Purée

This watercress purée 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
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings: 4 serving
Calories: 78
Ingredients Method Nutrition

Ingredients
  

  • 1 small russet potato, about ½ lb or 225 g (7.9 oz), peeled and cut into 1-inch pieces
  • 3-4 large bunches watercress, about 1½ lbs or 680 g (24 oz), tough stems and root ball removed
  • 1 Tbsp or 15 ml extra virgin olive oil
  • ¼ tsp or 1.25 ml (0 fl oz) sea salt, plus more for boiling
  • Pinch of white pepper
  • 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.

Method
 

  1. Place the peeled and chopped potato pieces into a large pot and cover with cold water.
  2. Add a generous pinch of salt.
  3. 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.
  4. Add the washed watercress to the boiling water with the potatoes.
  5. Cook for just 1 minute, until the cress turns bright green and wilts.
  6. Immediately drain the potato and watercress into a colander.
  7. 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!
  8. Transfer the mixture to a food processor and pulse until it forms a coarse purée.
  9. Add the extra virgin olive oil, sea salt, and white pepper. Process again until smooth and thoroughly combined.
  10. Serve warm.

Nutrition

Calories: 78kcalCarbohydrates: 9gProtein: 5gFat: 4g

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