Cresson au Lait

Cresson au Lait is a creamy, comforting French side dish made primarily with watercress and enriched with milk. This dish offers a delightful balance of flavors and textures, perfect for complementing a variety of main courses.

Ingredients

• Fresh watercress - 100 grams
• Whole milk - 250 milliliters
• Butter - 20 grams
• Shallot - 1 small, finely chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Nutmeg - a pinch
• Lemon juice - 1 tablespoon

Steps

1. Rinse the watercress thoroughly under cold water, then drain and set aside.
2. In a medium saucepan, melt the butter over medium heat and add the chopped shallot. Cook until translucent, about 3-4 minutes.
3. Add the watercress to the saucepan, stirring gently until it wilts, about 2-3 minutes.
4. Pour in the whole milk, and season with salt, black pepper, and nutmeg. Bring to a gentle simmer.
5. Reduce the heat and let it cook for about 10 minutes, stirring occasionally.
6. Remove from heat and blend the mixture using an immersion blender until smooth. If you prefer a chunkier texture, blend less.
7. Stir in the lemon juice and adjust seasoning to taste. Serve warm as a side dish.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 15 mg
• Total Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K, supporting immune function and healthy skin.
• Contains antioxidants that may help reduce inflammation and promote heart health.

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