Heart of Palm Puree

default recipe image
Recipe from Ceiba restaurant, Washington, DC. Serve with grilled or broiled fish, or chicken.  Heart of palm is sauteed with butter, garlic, cumin and white pepper then pureed.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 pound fresh Heart of Palm
    • 1 1/2 cup cream
    • 1/2 pound butter
    • 3 tablespoons extra virgin olive oil
    • 2 cloves garlic
    • Salt, to taste
    • White pepper, to taste
    • 1 teaspoon cumin


Cut heart of palm into ½ inch size rounds. Heat sauté pan and add butter and extra virgin olive oil. When the butter is bubbling, add 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.) Once the heart of palm is fork tender remove and add to blender. Blend the mixture until creamy and smooth. Adjust seasoning if necessary.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource