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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.
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