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cressonette

Cressonnette is a herbaceous plant that is known for its fine and crunchy leaves, which have a slightly bitter and spicy taste. Cressonette is often used in the kitchen to add flavor and texture to salads, sandwiches and vegetable dishes. Cressonette is rich in nutrients, in particular vitamins A and C, calcium and iron. It is also a good source of fiber and vegetable proteins. Cressonette is often used as a substitute for arugula or lamb's lettuce in salads, or it can be added to sandwiches and wraps to add flavor and texture.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
32 Cal
Lipids
0.7 G
Cholesterol
-1 Mg
Sodium
14 Mg
Potassium
606 Mg
Carbohydrates
5.5 G
Protein
2.6 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
0.247 Mg
Vitamin C
69 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
38 Mg
Food fibers
1.1 G
Calcium
81 Mg

FAQ

How to choose the cressonettes ?
Look for dark and shiny green leaves, with firm stems. The leaves must be fresh and crunchy, without signs of witheving or yellowing. If possible, choose locally grown and seasonal cressonettes, because they will be tasty and cooler.
What are the varieties of the cressonettes ?
Cressonettes can also be called chew and there are several varieties, including blond cress, red cressonette and green cressonette.
How to cook the cressonettes ?
Cressonettes are delicious in salads. Add them to fruit or vegetable salads to add flavor and texture. Cressonettes can be added to soups to add flavor and color. They are particularly good in vegetable soups. Cressonettes can be jumped with garlic and spices to create a simple but tasty dish. They marry well with rice and pasta dishes.
What are the benefits of cressonettes ?
Cressonettes, also called Alenois watercress or fountain watercress, are rich in vitamin C, vitamin K and potassium. They also contain antioxidants, including carotenoids and flavonoids, which can help reduce the risk of cardiovascular disease and certain types of cancer.
How to keep the wardrobes ?
Remove the damaged leaves and wash them carefully with cold water to remove all dirt or residues. Snack them gently to remove excess water. Place them in a perforated plastic bag to allow air to circulate. Keep them in the vegetable trap on the refrigerator. Cressonettes can be kept up to three days.

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