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by Madeleine Philippe
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Bouillon Cresson / Brędes Martin / Brędes Giraumon
 Watercress bouillon (Brędes Martin / Giraumon)

Ingredients:

  • 1 bunch watercress (Brędes Martin or Giraumon)

  • 1 red onion halved then finely sliced

  • 1 tablespoon crushed ginger

  • 1 tablespoon crushed garlic

  • 2 tablespoons vegetable oil

  • 2-4 cups of water

  • salt to taste.


Brędes Martin
 


Bouillon Cresson & Beef Rougaille on Rice

Method:

  1. Pick the young shoots from the cresson (or brędes Martin / giraumon). Separate into small lengths (refer to photo). Do not use the thick stalks. Wash in cold water and set aside.

  2. In a deep saucepan, gently fry the sliced onions, crushed ginger and garlic in 2 tablespoons of vegetable oil, until the onions become transparent. Add 2-4 cups of water (quantity can vary depending upon your preference) to the cooked onions. Over medium heat, allow the water to boil for 5-10 minutes. Season bouillon with salt to your preference. 

  3. Put the cresson shoots in a serving bowl that is deep enough to contain the bouillon. Pour the hot bouillon over the cresson and serve immediately.

  4. Serve on rice with rougailles, steaks or fried beef strips, accompanied with a chatini pomme d'amour.

Other Recipes from Mauritius (Index)

Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.

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Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.
Copyright Madeleine Philippe @ Philippe OnLine 2004