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- Ingredients
- Recipe
- Palm heart glass1 unit(s)
- Potato2 unit(s)
- Leek1 unit(s)
- Garlic Clove3 unit(s)
- Start by peeling and roughly chopping the potatoes. Cook in salted water until soft (mine was 15 minutes after boiling the water). Drain and reserve.
- In the blender add the hearts of palm with the water plus two measures of the palm heart of water and the potato until it becomes a homogeneous cream.
- In a large pan, sauté the minced garlic with a little oil until golden. Add the sliced leek and a pinch of salt. Stir well and let it simmer for 2 minutes. Add the cream, stir well and let it simmer on low heat for 20 minutes, stirring occasionally so it doesn't stick. If desired, add black pepper.
- Taste and adjust seasoning if necessary. Important: in addition to the salt that goes in the leek, only at the end, after tasting, that you will add salt if necessary. The heart of palm is salty and so is the water, so if you add salt before you run the risk of getting too salty!
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