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James Peterson
Watercress Purée
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Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Method
When
watercress
purée is served on the side, as an accompaniment to meat or
fish
, its texture is reinforced by combining it with a starchy purée (usually
potato
), like the Stiff