Classic watercress sauce

Calories: 143 Preparation: 15 mins Cooking: 10 mins Serves: 4


25g/1oz butter

2 small shallots, very finely chopped

1 stick celery, very finely chopped

½ glass dry white wine

1/2 pint vegetable stock

1 bay leaf

150ml/¼ pint carton single cream

2 x 85g/3oz packs watercress, chopped


Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

Fat: 13g Saturated Fat: 8g Carbohydrate: 2g Protein: 3g Fibre: 1g Salt: 0.3g

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