Roasted spring veg with watercress dip | Vegetables recipes | Jamie magazine
This beautiful watercress dip recipe is a great dinner party starter, or nibble for a buffet table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 1 banana shallot
- 400g watercress
- 25g butter
- 100g ricotta
- ½ a lemon
- Tabasco sauce
- 150ml whipping cream
- 300g asparagus
- 300g baby spring carrots
- 1 small bunch of radishes
- 300g new potatoes
- 6 spring onions
- 2 tablespoons olive oil
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