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Green Pea and Watercress Purée
It was a very pleasant surprise when we discovered how well this favorite spring recipe froze. Always popular at Easter because of the bright color, quick preparation, and simple spring ingredients, making it ahead of time makes it convenient as well.
20 ounces frozen baby green peas
2 bunches washed and torn watercress
1/3 cup softened butter
Salt
Freshly ground black pepper
Preheat the oven to 350 degrees. Place the peas in a saucepan and cover with water. Bring to a boil over high heat. Add the watercress, cover, and turn off the heat. Let sit for ten minutes, then drain well. Cool to room temperature and then purée in a food processor or blender until very smooth. Add the butter and salt and pepper to taste and blend again. Pour into a casserole dish and bake for 30 minutes. If you are making the dish in advance, do not bake until ready to serve, store in the refrigerator for up to 24 hours, or freeze for up to a month.
Reheating Directions: Bake the refrigerated purée in a preheated 350 degree oven for 45 minutes. Cook the frozen purée in a large heavy saucepan over medium low heat for 25-30 minutes, stirring occasionally until heated through.
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Sitting/Cooling Time: 20 minutes
Reheating Time: 45 minutes
Total Time: 1 hour, 5 minutes
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