Easy meals with vegetables: Watercress - NPA230
This resource relates to the following topics:
The "Easy meals with vegetables" series show basic storage, preparation and cooking techniques for common vegetables. They are useful to those running introductory cooking classes, in vegetable co-op boxes and for use in healthy lifestyle programmes.
The full resource:
Watercress
Available
All year round with the most plentiful supply from May to December.
Buy
Choose clean crisp leaves.
Store
In a container in the fridge or with the stems submerged in cold water.
Prepare
- Wash well under running water.
- Leaves and stems.
Cook
Can be substituted with:
- Puha/sour thistle
- Rocket
- Spinach
- Kale
Boil-up (serves 4)
Ingredients
- 1 tablespoon oil
- 4 lamb shoulder chops, fat trimmed
- 2 onions, peeled and chopped
- 3 carrots, peeled and chopped
- 1 kūmara, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tablespoon vinegar
- 4 cups watercress or puha
Method
- Heat the oil in a large pot. Add the meat and brown on each side. Add the onions and carrots, cook until the onions are soft.
- Add the kūmara, potato and vinegar to the pot. Cover with cold water and bring to the boil.
- Reduce the heat and simmer for 1½ -2 hours or until the meat is tender and vegetables are cooked. Skim the fat off the top regularly.
- Add watercress or puha just before the end of cooking. Serve.
For more easy, fast and affordable food ideas visit healthykids.org.nz/eat/recipes, vegetables.co.nz or heartfoundation.org.nz/recipes
This resource is for digital download only.