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Watercress Recipes

Category Vegetables
Watercress and Physalis Salad
Watercress is a versatile salad green with many health benefits. This page contains watercress recipes.
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January 18, 2012
All natural and helps with bloating. Water-cress tastes peppery.

Ingredients:

  • 1 pint water-cress
  • 1 red onion, sliced anyway you prefer
  • French dressing (low calorie)

Directions:

Remove all bad leaves from the water-cress. Wash and drain. Place in bowl. Mix all ingredients. Top with French dressing.

Servings: 2
Prep Time: 20 Minutes
Cooking Time: 0 Minutes

By Sherry H. from Valdosta, GA

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Comment Was this helpful? 3

January 28, 2012
This low calorie soup helps water retention.

Ingredients:

  • 2 Tbsp. of vegetable oil
  • 1 potato, peeled and cubed
  • 1 onion chopped
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 1/2 cups chicken broth
  • 2 1/2 cups milk1 1/2 pounds of watercress (stems removed)

Directions:

1 Heat the oil in large saucepan over medium heat. Add potato and onoin, stirring to coat with the oil. Season with salt and pepper to taste. Pour in the chicken broth and milk. Reduce heat to medium, cover and heat for 5 minutes

Bring just to a boil. reduce heat to low, and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered for 4 to 5 minutes, or until watercress is just cooked.

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In small batches, transfer the soup to a blender and puree until smooth.Return the soup to the pot, season to taste, and into individual bowls

Note: if not serving now, place in refrigerator.

Servings: 4
Prep Time: 15 Minutes
Cooking Time: 30 Minutes

Source: Allrecipes

By Sherry from Valdosta, GA

Comment Was this helpful? 1

By 1 found this helpful
October 28, 2010

Ingredients:

  • 1 1/2 lbs. zucchini
  • 1 Tbsp. unsalted butter or margarine
  • 3 leeks without tops, chopped
  • 4 cups chicken stock or canned broth
  • 1 bunch watercress, tough stems removed
  • 1/3 cup heavy cream, opt.
  • salt to taste
  • pepper to taste

Directions:

Trim ends off zucchini. Peel and chop. Melt butter in large heavy saucepan over low heat. Add leeks. Cook for 5 minutes or until soft but not brown. Add zucchini. Increase heat to medium high. Saute for 2 minutes; do not brown. Add stock. Bring to a boil. Reduce heat to moderate. Simmer for 5 minutes or until zucchini is just tender. Add watercress. Simmer for 1 minute. Puree soup in blender until smooth. Add cream. Add salt and pepper. 4-6 servings.

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By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
July 19, 2006

Ingredients

  • 1/2 cup unsalted butter
  • 2 shallots, minced
  • 1 tsp. flour
  • 1 bunch watercress, rinsed, patted dry, tough stems removed
  • 1/4 cup fresh lemon juice
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. salt

Directions

In large skillet, over medium heat, melt butter. Add shallots; saute' 2 minutes. Stir in flour until blended; cook 1 minute. Add half the watercress; saute' briefly, just until wilted. Place sauteed watercress mixture in blender; add remaining watercress, lemon juice, pepper, and salt. Puree; serve immediately.

By Robin from Washington, IA

Comment Was this helpful? Yes

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October 28, 20100 found this helpful

Ingredients

  • 2 oz. butter (50 g)
  • 1 onion, peeled and sliced
  • 2 bunches watercress, washed, stalks removed and roughly chopped
  • 1/4 pint chicken stock (450 ml)
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  • 1 oz flour (25 g)
  • 1/2 pint milk (300 ml)
  • Salt and ground black pepper to taste
  • 1 tbsp. cream (optional) 15 ml)
  • Watercress leaves
  • Croutons, (optional)

Directions

Heat half the butter and fry onion until soft. Stir in the prepared watercress and cook a further few minutes. Pour in the stock, cover and simmer for 20 minutes. Allow to cool slightly.

In another pan heat the rest of the butter and stir in flour. Cook for a few minutes and off the heat blend in the milk gradually. Return to the hob and bring sauce to the boil, stirring all the time. Season and pour into the watercress and stock. Transfer to an electric blender and puree to a smooth cream. Taste and adjust seasoning. Return to pan and re-heat adding cream if liked. Serve garnished with a few whole watercress leaves and croutons.

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By Raymonde G. from North Bay, Ontario

Comment Was this helpful? Yes
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