Don’t leave Watercress on the
side of your plate
Watercress grows in clear running water; photo shows beds at Ewelwe, in Oxfordshire, where it has grown since the time of Chaucerat least – his grand-daughter lived here and apparently he visited often.
The National Osteoporosis Society likes this vegetable, bursting with nutrients Nutritionists love, so it deserves to be a major meal ingredient – not just a garnish. Try Organic Watercress – one of the vegetables that really has a different taste if organic. It has miles more flavour than the pre-washed plastic bagged variety, and is sold in Greengrocers, Waitrose, etc. I find that bunches are far tastier than the single stems bagged up in plastic.
Add it to chicken sandwiches – it has enough flavour to add peppery zing to a bland meat. And wherever a recipe calls for “trendy’ rocket – use watercress. British, and I think better!
Mix in with salad leaves; it takes to salad dressing like the proverbial duck etc.
Or make my favourite soup – which is a mixture of Delia, Raymond Blanc and everyone else’s recipes!
1 small onion, finely chopped
2 pints of chicken or vegetable stock (either fresh or cubes)
2 small potatoes, diced – or sometimes I bulk it out with leeks
2 large bunches of Organic Watercress – or 3 bags
A pinch of salt and freshly milled black pepper (if I am being ‘healthy’ I leave out the salt)
Sweat the onion in two or three tablespoons of stock or water. Add the rest of the stock and potatoes or leeks together with the seasoning. Bring to boil and simmer until the potatoes are soft. Add the watercress, and stir for two/three minutes. Remove from the heat and blend in a liquidiser.
Serve hot or chilled with a few leaves as decoration, or swirl in creme fraiche, yoghourt or cream.
P.S. I don’t know how many calories – but not very many!
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