Five of our favorite ways to enjoy it this winter

Sunset  – January 24, 2007

A member of the mustard family, watercress has a pleasingly pungent flavor and crisp texture. Here are some popular preparations.

Add watercress sprigs for peppery flavor and crunch.

Blanch watercress for 10 seconds in boiling water, then whirl it in a food processor with cooked leeks, potatoes, and chicken broth for a bright green version of vichyssoise.

Classic tea sandwich
Layer trimmed watercress and chopped hard-cooked egg between slices of buttered white bread.

With meat
Set a juicy grilled steak or piece of chicken on a bed of watercress.

As a sauce
Purée the leaves with yogurt, salt, and freshly ground black pepper to make a quick sauce for fish.

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