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Dinner Tonight: Puréed Watercress

Posted by Nick Kindelsperger, September 5, 2007 at 4:00 PM

My fiancée was plowing through my old copy of Ruch Reichl's Garlic and Sapphires last week when she started rattling off the recipe to the above-mentioned dish. As she went on about the few ingredients, the short cooking time, and how delicious it looked, my only thought was: What recipes?

See, I’d sped through it myself about a year or so ago, but I must have skipped over the mid-chapter recipes like a bad high school student trying to read as quickly as possible. It was my loss. These recipes, now that I have a chance to go back to them, look fantastic. I will personally vouch for this one. It’s a purée of watercress and potatoes that looks like creamed spinach but is lighter and more flavorful.

I’ll read more carefully next time.

Puréed Watercress

- serves 2 -
Adapted from Ruth Reichl's Garlic and Sapphires.

Ingredients

1 small potato
1 bunch watercress, washed
1/4 stick butter
Salt and pepper

Procedure

1. Bring a large pot of water to boil. Meanwhile, peel the potato and cut into 6 vaguely uniform pieces. When boiling, toss in the pot and cook for 20 minutes.

2. Throw the watercress in the pot. Cook for 2-3 minutes.

3. Drain the potatoes and watercress in a colander, pressing with a paper towel to get rid of as much water as possible.

4. Purée the mixture in a food processor. When smooth, add the butter, a mix together a final time. Season with salt and pepper to taste and plate.

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Tags: potatoes, vegetables, vegetarian, watercress

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