Roasted-Pear-Potato-and-Watercress Puree With Toasted Walnuts

By Molly O'Neill

Total Time
1 hour
Rating
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Featured in: FOOD; Romancing the Root

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Ingredients

Yield:4 servings
  • 2large baking potatoes, pricked with a fork in several places
  • 3firm Bosc pears
  • 1½cups stemmed watercress
  • 1teaspoon salt
  • Freshly ground pepper to taste
  • ¼cup toasted walnuts, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

294 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 16 grams sugars; 6 grams protein; 598 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

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Comments

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Sue

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.

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