2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Watercress combines vegetables and herbs. The cultivated plant is used in cooking. Because it prefers water and grows near it, it is also called watercress or wet, even watercress.
In the distant past, it was used as a tonic in battles, as well as a medicine. However, its most popular use in the past is associated with the English working class. When they had no bread, they used it as a staple food. Thus, in some places the watercress is still called the "bread of the poor".
Watercress leaves are used in cooking. Depending on the variety grown, they are smooth, juicy and different in size and shape. They have a spicy taste similar to that of horseradish.
Watercress leaves are rich in nutrients such as iron, iodine, vitamin C and others. In addition, it has a minimal amount of calories in its composition. It has been proven that 80 g of vegetables a day are able to replace five servings of fruits and vegetables.
Watercress leaves are mainly used to decorate a number of dishes and sandwiches. It is used fresh and does not require any heat treatment. It goes well with egg products as well as cheese.
In addition to fresh, watercress is also used cooked. It takes him a few minutes in hot water to soften. Thus prepared, it is a suitable addition to sauces and purees. It is also used in the preparation of watercress soups.
The spicy taste of watercress makes it a wonderful finish to dishes with game, roast meats and fish sauces. However, its amount should not be overdone so as not to become very bitter. It is combined with heavy products with an unobtrusive smell, in which it can stand out.
In addition to watercress leaves, some use its sprouts. Together with the leaves, they are a great addition to salads and side dishes.
Watercress soup
Necessary products: 500 g watercress, 2 tablespoons oil, 1 potato, 1 head of old onion, 1/4 tsp. salt, 1/4 tsp. ground black pepper, 2.50 tsp chicken broth, 2.50 tsp. cow's milk, ΒΌ tsp. liquid cream.
Preparation: Heat the oil in a deep saucepan. Add the diced potatoes and onions. Stir, sprinkle with salt and pepper to taste. Reduce heat and simmer for 5 minutes.
Add the broth and milk. The hob is raised and after it clocks, the temperature is reduced and left for another 10 minutes.
Add the chopped watercress, stir and leave for another 4-5 minutes without a lid. Transfer the soup to a blender and beat until a homogeneous mixture is obtained.
Return to the pan and season to taste. Serve in separate portions, garnished with cream and fresh watercress leaves.
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