Watercress – tasty weed?
Watercress, not to everyone’s taste vegetable in my kitchen is used on daily basis.
It is one of the oldest known leaf vegetable consumed by humans but it is also considered as a weed.
In the UK first cultivated since around 1800s, and now widely grown in watery beds throughout the world.
Watercress is extremely nutrient-dense food. Just one cup (about 34g) of the leaves and its edible steam contains:
• Calories: 4
• Carbs: 0.4 grams
• Protein: 0.8 grams
• Fat: 0 grams
• Fiber: 0.2 grams
• Vitamin A: 22% of the Reference Daily Intake (RDI)
• Vitamin C: 24% of the RDI
• Vitamin K: 106% of the RDI
• Calcium: 4% of the RDI
• Manganese: 4% of the RDI
Just look at that, 34 grams of watercress provides over 100% of RDI Vit K, a vitamin necessary for blood clotting and healthy bones!
There are so many recipes you can use the watercress with, but today I will share with you
Creamy mash with watercress recipe. Serves 4
1 kg potatoes, peeled and cut into small cubes
50 ml whole mil
Butter ( to your taste) it should be around 100gr, but I never use so much
3 bay leaves, 4 garlic cloves
1 garlic clove, peeled and chopped
1 tbsp cider vinegar
1 tsp good quality honey
100 ml olive oil
Cook potatoes in salted water with bay leaves and garlic, drain, remove the bay leaves and mash potatoes with garlic. Finally, add milk and butter.
Blend all the ingredients for the dressing until smooth. (add a pinch of salt and pepper)
Transfer mashed potatoes to a plate and serve with watercress dressing.