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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.

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