Best 6 Pea And Watercress PurÃe Recipes

PEA AND WATERCRESS PURéE

Steps:

• In a large saucepan combine the peas, the watercress, and the water and boil the mixture, covered, for 5 minutes, or until the peas and watercress are tender. Transfer the mixture to a food processor, add the butter and salt and pepper to taste, and purée the mixture.

LOIN OF BEEF WITH WATERCRESS PUREE

Steps:

• First, make the sauce. Put a pan of salted water on to boil. Push in all the watercress and boil for 5 minutes. Add the spinach and cook for another minute or so until wilted. Drain in a colander. Press with the back of a ladle to extract as much moisture as possible.
• Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally. Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity. You will eventually get a sauce with a texture like silk. It will be so smooth, you will not need to pass it through a sieve. If you want a pouring sauce, add the remaining cream. Check the seasoning, and pour into a small saucepan for reheating.
• Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil. Heat a heavy, non-stick frying pan until you can feel a good heat rising. Lay in your steaks-they should give a good hiss as they hit the hot pan. Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes. Slip the butter into the pan at this stage and season the second side. Remove the steaks from the pan and leave to rest while you cook the mushrooms.
• Saute the mushrooms with the garlic in the remaining oil. Season and mix with the parsley.
• Reheat the watercress puree. Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms. If your watercress puree is firm, shape it into quenelles. If it is a sauce, spoon some over the steaks and pass the rest separately. Serve whatever accompaniment you like to eat steak with. Fries are great, or why not try slices of really fresh baguette?

PURéE OF PEAS AND WATERCRESS

Steps:

• Fill a large saucepan with water and bring to a boil. Add the peas and return to a boil. Turn off the heat. Add the watercress tops to the peas and cover the saucepan. Let sit for 5 minutes so that the watercress wilts.
• Drain the peas and watercress and transfer to a food processor. Add the butter, pepper and salt and process until smooth. Taste and adjust seasoning. Spoon into a serving dish and serve.

PUREED WATERCRESS

Steps:

• Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
• Add watercres. When the water comes back to a boil, cook 1 minute.
• Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.

CREAMY PEA & WATERCRESS PASTA

Steps:

• Cook the pasta following packet instructions. Meanwhile, cook the peas and garlic in a separate pan of boiling salted water for 3-5 mins, until tender. Drain well, keeping some of the water.
• Put the peas, garlic and watercress in a food processor with 2 tbsp of the pasta cooking water. Whizz to a very rough purée.
• Return the pasta to the pan. Stir in the pea mixture, mascarpone, tarragon and lemon zest and juice. Season with salt and pepper and serve with crusty bread.

PEA & WATERCRESS SOUP

Steps:

• Heat the oil in a large saucepan, then gently fry the onion and garlic for 5 mins or until soft. Add the potato, stock and 500ml water, then simmer for 7 mins until the potato is just cooked.
• Scatter in the peas and watercress, stir, cover, then simmer for 3 mins. Add the mint leaves and blitz with a hand blender until smooth. Stir in the cream and season to taste. Serve ladled into bowls, scattered with more mint and some cracked black pepper.