Pureed Watercress
Elevate your culinary repertoire with this vibrant and velvety Pureed Watercress recipe, a celebration of simple, wholesome ingredients in every spoonful. This nutrient-packed dish combines the peppery brightness of fresh watercress with the creamy richness of heavy cream, creating a beautifully balanced blend that’s as versatile as it is delicious. Sautéed onions and garlic add aromatic depth, while a splash of vegetable stock keeps the puree light and smooth. With a quick cook time of just 25 minutes, this effortless recipe is perfect as a warm, comforting side dish, a flavorful soup base, or even a sophisticated sauce for your favorite proteins. Garnish with fresh watercress leaves for a restaurant-worthy presentation that’s sure to impress. Ideal for healthy eating enthusiasts, this pureed watercress dish is a must-try addition to your repertoire of easy and elegant recipes!
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Recipe Information
Ingredients
- 200 grams watercress
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 1 clove garlic, minced
- 240 milliliters vegetable stock
- 60 milliliters heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the watercress thoroughly under cold running water to remove any dirt or grit. Trim off any thick stems and set the leaves aside.
In a medium saucepan, melt the unsalted butter over medium heat.
Add the finely chopped yellow onion and sauté for 2 to 3 minutes until softened and translucent, stirring occasionally.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the vegetable stock and bring to a gentle simmer. Let the stock cook for 2 minutes to absorb the flavors of the onion and garlic.
Add the watercress leaves to the saucepan and stir. Cook for about 1 to 2 minutes, just until the leaves are wilted but still bright green.
Remove the saucepan from heat and carefully transfer the mixture to a blender or food processor. (Alternatively, you can use an immersion blender directly in the pan.)
Blend the mixture until smooth and creamy. If the puree is too thick, you can add a bit more vegetable stock or water to reach your desired consistency.
Return the puree to the saucepan over low heat and stir in the heavy cream. Season with salt and black pepper to taste.
Cook for an additional 1 to 2 minutes until heated through, ensuring not to let the mixture boil.
Serve warm as a side dish, soup base, or sauce. For an elegant touch, garnish with a few fresh watercress leaves.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1854 mg | 81% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.1 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
