Watercress and petit pois purée from Leaf: Lettuce, Greens, Herbs, Weeds: 120 Recipes That Celebrate Varied, Versatile Leaves (page 204) by Catherine Phipps

  • frozen petits pois
  • watercress

  • EYB Comments

    See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • mcvl on May 20, 2023

    Mmmm. This is my favorite kind of recipe -- a combination I would never have figured out on my own, and very, very easy. I should note, however, that it can be even easier than Phipps's version. If you're using frozen peas, you don't need to pre-cook them. Just blitz them with the raw watercress and then heat up the whole mass together. The drastically undercooked peas have a fresh tartness they would lose if you cooked them further.

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