Roasted-Pear-Potato-and-Watercress Puree With Toasted Walnuts
Published December 4, 1993
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 large baking potatoes, pricked with a fork in several places
3 firm Bosc pears
1 ½ cups stemmed watercress
1 teaspoon salt
Freshly ground pepper to taste
¼ cup toasted walnuts, coarsely chopped
Nutritional analysis per serving (4 servings)
58 grams carbs; 294 calories; 1 gram monosaturated fat; 4 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 8 grams fiber; 598 milligrams sodium; 6 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Place the potatoes on a baking sheet and roast for 20 minutes. Peel, halve and core the pears. Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.
- Step 2
Meanwhile, bring a pot of water to a boil. Add the watercress and blanch for 1 minute. Drain well. Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.
- Step 3
Cut the potatoes in half lengthwise and scoop out the flesh. Pass the potato through a ricer into a medium-size bowl. Stir the pear mixture into the potato until smooth. Season with the salt and pepper to taste. Divide among 4 plates and sprinkle with the toasted walnuts. Serve immediately.
Private Notes
Comments
I've been making this puree off and on for many years, ever since it first appeared in the Magazine section. (I have a tattered printed version in my files.) It is delicious! There's no butter or oil involved, and the interesting flavor comes just from the unexpected combination of ingredients.