WATERCRESS PUREE
Recipe from "Recipes 1-2-3" Reproduced by permission from Viking.
Copyright © 1996 by Rozanne Gold

Makes 2 cups, serving 4 to 5

Small, peppery watercress is overlooked as a vegetable. When cooked, it makes an AstroTurf-green puree that will rival the best creamed spinach. Spoon into a large, hot baked potato for a great supper.

• 12 oz. boiling potatoes
• 1 lb. watercress (4 large bunches), washed well
• 3 Tbs. unsalted butter, cold, cut into several pieces

Bring 8 cups of water plus 1 1/2 teaspoons salt to a boil. Peel potatoes. Slice in half lengthwise, then across into 1/2-inch slices. Place in boiling water, lower heat to medium, and cook 20 minutes.

Trim 1 1/2 inches off stems of watercress and discard. Add watercress to potatoes after 20 minutes and cook 10 minutes longer.

Drain. Transfer potatoes and watercress to food processor. Puree until thick and smooth. Slowly adding the cold butter. Return to the heat and warm before serving. Add salt to taste (don't add pepper).

ADD-ONS:
A little freshly grated nutmeg brings out the flavor.

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