Heart of Palm Puree
Yield: 4 portions
Heart of palm, fresh
1 ½ cup
Extra virgin olive oil
- Cut the heart of pal into ½” size rounds. Heat sauté pan and add butter and extra virgin olive oil. When the butter is bubbling, add the heart of palm. Sauté for 1-2 minutes.
- Add garlic, cumin, and cream and cook for 12-15 minutes.
- Season with salt and white pepper. If it needs to be moistened, do so by adding milk or water until fully cooked. One the heart of palm is fork tender, add to the blender.
- Blend the mixture until creamy and smooth. Adjust seasoning if necessary.
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