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Friday, July 7, 2017

Watercress Curry Sauce

                                                     





Deb Lindsey for The Washington Post; tableware from Crate and Barrel

DINNER IN MINUTES OCT 16, 2013

This preparation might be a bit unexpected and rich-tasting for a weeknight. But you're worth it. The asterisk in the title is meant to imply flexibility; the sauce tastes as good spooned over thin slices of poultry as it does over a melange of grilled or sauteed vegetables.

If you're cooking for one or two, the sauce will hold in the refrigerator for no more than a day or so. It will not freeze well.

SERVINGS: 3 - 4

INGREDIENTS

1 bunch watercress
2 shallots
1 inner rib celery
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup no-salt-added vegetable broth
1/2 teaspoon kosher salt, or as needed
1/2 cup heavy cream
1 heaping teaspoon mild or hot tikka masala sauce (may substitute Indian curry paste, preferably Madras)
Roast chicken or turkey or grilled/sauteed vegetables, for serving

DIRECTIONS

Rinse and dry the watercress. Separate the stems and leaves into two piles. Coarsely chop the stems and finely chop the leaves, keeping the piles discrete.

Mince the shallots. Cut the celery into small dice.

Melt the butter in large, heavy-bottomed saucepan over medium heat. Add the watercress stems, shallots and celery, stirring to coat. Cook for about 5 minutes, until softened and slightly golden, then add the wine, broth and salt, stirring to incorporate. Remove from the heat. Use an immersion (stick) blender to puree the mixture until the solids are finely chopped.

Return the saucepan to the stove top over medium-high heat. Stir in the cream and tikka masala sauce and the watercress leaves. Once the mixture begins to boil, reduce the heat to medium-low; cook for 10 minutes. The watercress should be tender and the sauce will have thickened a bit. Taste, and add salt as needed.

Serve warm, poured over roast chicken or turkey, or grilled or sauteed vegetables.

RECIPE SOURCE

Adapted from "The Complete Leafy Greens Cookbook: 67 Leafy Greens & 250 Recipes," by Susan Sampson (Robert Rose, October 2013).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (based on 4, sauce only): 200
% Daily Values*
Total Fat: 17g 26%
Saturated Fat: 11g 55%
Cholesterol: 55mg 18%
Sodium: 280mg 12%
Total Carbohydrates: 6g 2%
Dietary Fiber: 0g 0%
Sugar: 1g
Protein: 2g

https://www.washingtonpost.com/pb/recipes/watercress-curry-sauce/13649/

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