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LOCATION: Recipes >> Sauces >> uses that very nourishing veggie, watercress.

Print this Recipe    uses that very nourishing veggie, watercress.

Watercress Bechamel Sauce (VEGAN)

1 c shredded watercress
1 c soymilk
1 T corn starch
salt to taste

Process watercress until shredded. Mix soymilk with cornstarch and heat
until thick. Add shredded watercress, blend in well and season. Serve
over: boiled "new" red potatoes, or a baked russet potato. I even think
it would taste good over asparagus, both have a flavorful bitterness, but
subtley different. Using watercress in a sauce cuts down on its bitter
flavor.

Lu B.

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