Hearts Of Palm Sauce Recipes

HEARTS OF PALM PARM

Steps:

• Preheat the oven to 425 degrees F with a rack set on the middle shelf. Place the hearts of palm onto several layers of paper towels to absorb any excess liquid. Season lightly with salt.
• Heat 2 tablespoons of the oil in a large high-sided skillet over medium to medium-high heat until it just starts to shimmer. Sear the hearts of palm until golden brown on both sides, 2 to 4 minutes total. You may need to do this in two batches to avoid crowding the skillet. Transfer to a baking sheet or large plate. Discard the used oil and wipe out the skillet.
• Add the remaining oil to the same skillet over medium-high heat. Add the onions and 1/2 teaspoon salt and cook until softened and lightly browned, stirring occasionally, 6 to 8 minutes. Add the garlic and cook until just softened, stirring constantly, about 1 minute. Stir in the crushed tomatoes, diced tomatoes, red pepper flakes, 1/2 teaspoon salt and fish sauce if using. Bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 15 minutes.
• Season with additional salt if needed. Carefully pour the sauce into a 13- by 9-inch baking dish. Add the browned hearts of palm to the sauce in a single layer and sprinkle all over with the grated cheese. Bake until the cheese is lightly golden brown, about 10 minutes. Allow to sit at room temperature for 5 minutes before serving. Top with the basil.
• To serve, divide the warm polenta among 6 bowls and top with the hearts of palm and tomato sauce.

HEARTS OF PALM DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a glass pie plate.
• In a medium bowl, mix together the hearts of palm, mozzarella cheese, Parmesan cheese, green onion, sour cream and mayonnaise. Spread into the greased pie plate.
• Bake uncovered for 20 minutes, or until light brown and bubbly. Serve with crackers or Melba rounds.

HEART OF PALM CEVICHE CUPS RECIPE

Steps:

• Preheat oven to 400°F and set aside two 12-cup muffin pans.
• Place tortillas on a work surface. Using a circuar cookie cutter, cut 4 circles out of each tortilla.
• Bright each circle lightly with olive oil and place into a muffin pan cup.
• Bake for 6-8 minutes until the edges brown. Meanwhile, make the ingredients for the filling.
• Peel and roughly chop the mango, avocado, red onion, tomato, red pepper, heart of palm, green onion and cilantro.
• In a medium bowl, add the chopped ingredients along with the artichoke hearts, salt, pepper and lime juice. Toss a few times to mix.
• When the cups are done, remove to a plate. Fill each cup with the ceviche mixture. Serve and enjoy!

17 WAYS TO USE CANNED HEARTS OF PALM

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hearts of palm recipe in 30 minutes or less!

HEARTS OF PALM STRUDEL WITH REMOULADE SAUCE

Steps:

• Preheat the oven 400 degrees.
• For the remoulade:.
• Combine the mayonnaise with the Creole mustard, ketchup, green onions, parsley, celery, garlic, paprika, and Crystal hot sauce. Mix thoroughly. Season with salt and pepper.
• For the strudel:.
• Toss the Hearts of Palm with 1/2 cup of the remoulade. Set aside.
• Stack the filo sheets on top of one another and divide down the middle, leaving 8 sheets. Working one sheet at a time, brush the sheets with the melted butter.
• Roll each Heart of Palm with two sheets of filo dough. Place the Heart of Palm at the base of the filo sheets. Fold in the ends and roll the Heart of Palm all the way to the end. (Just like an egg roll). Place the seam side down on the sheet pan.
• Bake for 10 to 12 minutes or until golden. Using a serrated knife, slice the strudel on the bias.
• Spoon a small pool of the remoulade in the center of the plate.
• Place the strudels, standing upright in the center of the sauce.
• Garnish with parsley and Essence.