Mashed rutabaga with watercress and watercress butter from Six Seasons: A New Way with Vegetables (page 366) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • sometimes on January 28, 2025

    I’ve made this a couple times as written and quite enjoyed it. It is a substantial amount of raw cress; if it’s as variable in your area as it is in mine, highly recommend giving it a taste and finding something else to do with it if it’s overly sharp or bitter

  • noraec on January 03, 2022

    I found this recipe almost inedible as written. Maybe I added too much watercress. Today I fried some of the leftovers up in olive oil until browned and added some cream— much improved!

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