My herb guy at the farmers market has been bringing in some nice watercress - very flavorful compared with the stuff at the grocery store. Given @Chris Hennes's positive comments in this post just upthread, I went ahead and made the Watercress Butter from Six Seasons p 36.
No rutabagas in sight so I wasn't able to try the recipe that Chris made. I think I'll try to sub sweet potatoes for the rutabagas but in the meantime, I decided to follow this suggestion from @David Ross
On 1/15/2019 at 1:44 PM, David Ross said:Yes I'm already thinking of broiling salmon then with the watercress butter on top and maybe mixing some of it into a pasta to go with the salmon. I saw your photo and then thought, why didn't I think of watercress butter?
I tossed linguine with some of the watercress butter, a little pasta water and a squeeze of lemon juice. I seared a few scallops, topped them with melted watercress butter and grated some lemon zest over everything and boom - it's dinner!
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There are a few cloves of garlic in the watercress butter so it has plenty of flavor to season the pasta.
