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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in 'Garlic & Sapphires' by Ruth Reichl. I tried it & loved it. I hope I remember it correctly...it's soo easy. Ingredients:
1 tablespoon salt |
1 medium potato, cut into small cubes |
4 bunches watercress (1-1 1/2 lbs) |
4 tablespoons butter |
pepper |
Directions:
1. Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
2. Add watercres. When the water comes back to a boil, cook 1 minute.
3. Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.
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