Grilled Hearts of Palm Puree | We’re still celebrating our ingredient of the month – hearts of palm – so what did we do next? We played to our strengths and went the puree route. Back in our restaurant days we were in charge of this station, and we take pride in mastering the art of purees. You won’t find many recipes like this with hearts of palm – it can be a tricky ingredient – but we flexed our big guns, added a killer spice combo, and created our Mona Lisa.
* This goes equally great with meat or fish.
- Hearts of Palm - 3 (about 4" long)
- Yukon Gold Potato - 1 (medium-sized), peeled, roughly diced
- Butter - 2 tablespoons
- Heavy Cream - 2 tablespoons, room temperature
- Mirin - 1 tablespoon (or use other cooking wine)
- Garlic - 2 cloves, sliced
- Lemon Juice - 1½ teaspoons
- Cumin - ⅛ teaspoon
- Tumeric - ⅛ teaspoon
- Chinese Five Spice - ⅛ teaspoon
- White Pepper - ⅛ teaspoon
- Salt - 1½ teaspoon
- Ok this is good stuff. Start by slicing the hearts of palm in half lengthwise.
- Then brush each half cut-side up with the mirin. Just a thin coat and set them aside.
- Slice your garlic.
- Peel your potato and cut it into equal size chunks so it cooks evenly.
- Fill your sauce pot ¾ of the way up with water, salt it heavily, and toss in the potato pieces.
- Put the pot over high heat, bring it to a boil, and cook the potatoes until they are fork tender - this can take up to 30 minutes.
- Then strain the potatoes and add them back to the same empty pan to keep warm.
- While the potatoes are cooking, grab that grill pan and put it over medium-high heat and let it get hot - about 2 minutes. Don't add any fat to the pan quite yet.
- When the pan is nice & toasty, lay in the hearts cut-side down, and then don't touch them!
- Let them grill for 3 straight minutes.
- Then spread the butter and garlic around the pan and grill for about 1½ more minutes until the garlic just begins to brown.
- Then dump the whole mix - yes, including the butter/pan juices - into the food processor.
- And toss in the potato and all the dried spices as well.
- Pulse the machine a handful of times to start getting everything mixed together.
- Then turn the machine on, and while running, slowly drizzle in both the lemon juice and cream, until it's nice and smooth.
- Season to taste and she's good to go. Enjoy!
* We add the butter towards the end of grilling so it doesn't brown and get that nutty flavor. There is a time and a place for that, but not in this recipe.
* When grilling, treat the hearts like you would meat. If they stick and don't want to move, then they're not done, so let them keep cooking until they release from the pan.
* The key to any good puree with potato, is to keep the potato warm. If it cools too much, you won't get the texture you want. Trust us.
* And remember, always add the potato to cold water first, then put the pan on the heat. This way it cooks evenly and the outside doesn't turn to mush.