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Monday
Aug012016

Pea and Watercress Puree

This side dish is originally the accompaniment to the Salmon or Trout En Croute recipe where it still lives, but I have doubled it up here as it is just too good and needs to have it's own home as well. It would suit so many dishes - any rich seafood, let alone roast lamb or chicken etc. It is so creamy too with none actually added. Beautiful puree.

Freezes well too so batch it up when watercress looks amazing.

Pea and watercress purée

20g unsalted butter and 1 tbsp light olive oil
6 spring onions, finely sliced 
175g/6oz frozen peas
1 tsp sugar
300ml/½pint vegetable stock
1 bag watercress, or substitute with rocket

Warm a frypan with the oil and add the onions, cook til soft. Add the peas, sugar, stock and butter and bring to a good simmer – cover with a lid or a piece of baking paper (known as a cartouche) to sweat the vegetables a few minutes. Add the watercress and cook a minute to soften and evaporate any remaining liquid. Blend til smooth.

Will keep well in the fridge a few days, or freeze in tubs.

Serves 4