Monday, August 14, 2006

Vegetables - Puree of Peas and Watercress

4 cups frozen peas
1 one-pound bunches of watercress, trimmed of all but top 2-3 inches
4 T unsalted better in small pieces
1/2 t freshly ground black pepper
3/4 t sea salt

Fill large saucepan with water and bring to boil. Add peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the pan. Let sit for 5 mins so that watercress wilts.
Drain peas and watercress and transfer to food processor. Add butter, pepper, salt and process until smooth. Taste and adjust seasoning. Serve. Side dish for 4.

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