Almond – watercress sauce
The recipe as described here gives a smooth sauce. If you prefer a little more texture, puree only half of the watercress and finely shred the other half; add the shredded watercress to the sauce shortly before serving. A ripe, finely diced pear is another good way to add texture & flavour to this sauce. This sauce goes very well with pasta or dumplings.
Ingredients
- 600 g watercress, prepared and shredded
- rapeseed oil
- 1 garlic clove, finely chopped
- small knob of fresh ginger, finely grated (optional)
- salt, white pepper
- 4 spring onions, prepared, finely chopped
- 250 ml cream
- 4 tbsp almond paste
- 1 tbsp lemon juice (optional)
Method
- Combine watercress, 4 tbsp oil and a generous pinch of salt, blend to a smooth consistency. Set aside.
- In a saucepan, heat some oil over moderate heat. Add garlic, spring onion and ginger (if using) and sweat for several minutes until softened. Add cream, bring to the boil. Reduce heat slightly and simmer for 5 minutes. Add almond paste, whisk until well mixed. Add watercress puree, season to taste with salt, pepper and lemon juice (if using).