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

1. 1

   Preheat oven to 450 degrees.

2. 2

   Place the potatoes on a baking sheet and roast for 20 minutes.

3. 3

   Peel, halve and core the pears.

4. 4

   Place the pears on the baking sheet with the potatoes and roast until the potatoes and pears are soft, about 40 minutes.

5. 5

   Meanwhile, bring a pot of water to a boil.

6. 6

   Add the watercress and blanch for 1 minute.

7. 7

   Drain well.

8. 8

   Place the watercress and the pears in a food processor and process until smooth, stopping to scrape down the sides of the bowl.

9. 9

   Cut the potatoes in half lengthwise and scoop out the flesh.

10. 10

    Pass the potato through a ricer into a medium-size bowl.

11. 11

    Stir the pear mixture into the potato until smooth.

12. 12

    Season with the salt and pepper to taste.

13. 13

    Divide among 4 plates and sprinkle with the toasted walnuts.

14. 14

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.