Please note that all spoonful measures are flush spoonfuls.
Pick the young shoots
from the cresson (or brêdes Martin /
giraumon). Separate into small lengths (refer to photo). Do not
use the thick stalks. Wash in cold water and set aside.
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.
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.
Serve on rice with
rougailles, steaks or fried beef strips, accompanied with a chatini
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