CREME DE PALMITO (CREAM OF HEARTS OF PALM)
- 1 16 oz. can of hearts of palm (drained, 1 tbs of the liquid reserved)
- 2 cups vegetable stock
- 3 teaspoons flour
- 1 egg yolk
- 3 cups water
- 3/4 cup yogurt
- salt and pepper to taste
- fresh parsley to garnish
Mix the hearts of palm liquid, stock, flour and egg yolk. Cut the hearts of palm into 3/4 in thick rounds. Place the liquid mixture and the hearts of palm in a large saucepan. Add the water and cook for 2 to 3 minutes over medium heat. Gradually add the yogurt while stirring constantly. Season to taste. Serve hot garnished with a sprinkling of parsley. |
