Mashed Peas with Fresh Watercress
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g peas, frozen
- 500 g watercress, cleaned (only the 5 to 6 cm lon shoot tips)
- 4 tablespoon butter
- 0.5 teaspoon ½ pepper, freshly ground black
- 0.75 teaspoon ¾ sea salt
Print Recipe
Pin Recipe Instructions
- Bring plenty of water to a boil in a large saucepan over high heat. Add the peas, bring to the boil and reduce the heat. Add the watercress and cover and cook for 5 minutes until the cress has collapsed.
- Drain and drain. Put the vegetables in the blender. Add the remaining ingredients and puree everything until the puree is smooth and fragrant as a cloud. Season to taste with pepper and salt.
- Arrange as a side dish on the plates or serve separately in a bowl.
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