Touffé Cresson (Sauteed Watercress with Potato)
A simple vegan dish to serve alongside a main meal. Water Cress (also known as Cresson locally) is not only great on its own but makes for a refreshing combination with potatoes. This dish is a Mauritian spin-off of the Indian dish, Aloo Methi.
Recipe Ingredients
- Watercress (2 bunches)
- (clean and washed)
- 2 medium potatoes
- 2 onions (peeled, 1 sliced)
- 4 garlic cloves (peeled)
- Oil and Salt
- 2 Dried chillies
- ½ tsp bicarbonate (baking soda)
Instructions
- 1
Trim thick ends and chop watercress
- 2
Peel, wash and dice potato
- 3
Cut 1 onion in half and slice using a knife
- 4
Slice garlic cloves
- 5
Heat 1/3 cup oil over medium heat in a wok
- 6
Add dice potato and salt to taste
- 7
Add dried chillies, sliced onion and garlic
- 8
Stir continously until potato become lightly golden (soft)
- 9
Add chopped watercress
- 10
Salt to taste and 1/2 tsp bicarbonate (baking soda)
- 11
Reduce heat to minimum, simmer until water evaporates (about 3 minutes)
- 12
Stir regularly (every 30 seconds)
- 13
Finally, cut second onion in wedges and remove heat
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Credits: Source: eMauritius Videos