100min 4 ppl
Hearts of Palm à l'Américaine
65 minutes
4 people
Hardover 60 min or 12+ steps
65 min · 10 steps
Hard: over 60 min or 12+ steps
380 kcalper person
Protein 7g
Carbs 22g
Fats 24g
About this dish
Roasted hearts of palm replace lobster in this faithful homage to the classic French bisque-style sauce — the key is building a deeply caramelised shellfish-scented base with saffron, cognac, and a proper tomato fondue before folding in thick-cut palmier in the final moments.
Allergy Info
Dairy, Celery, Sulphites
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Onionfinely diced1 medium
- Shallotsfinely diced2 whole
- Carrotfinely diced1 medium
- Celeryfinely diced2 stalks
- Garlic clovesminced4 whole
- Ripe tomatoespeeled, seeded, and finely chopped3 large
- Tarragon leavesroughly chopped1 tbsp
- Flat-leaf parsleyroughly chopped1 tbsp
- Lemonzested and juiced1 whole
Dairy & Eggs
- Unsalted butter3 tbsp
- Double cream150 ml
Tins & Jars
- Hearts of palm2 x 400g tins, drained and cut into 4cm rounds800 g
- Tomato paste2 tbsp
Dried Goods
- Vegetable stock300 ml
Spices & Seasonings
- Sweet smoked paprika1 tsp
- Cayenne pepper0.25 tsp
- Saffron threads1 large pinch
- Sea salt and white pepper to taste
Oils & Condiments
- Olive oil2 tbsp
- Cognac60 ml
- Dry white wine200 ml
Utensils
- Wide sauté pan or skillet
- Wooden spoon
Method
1
Pat the hearts of palm rounds dry thoroughly with kitchen paper. Bloom the saffron in 2 tablespoons of warm water and set aside. Dice all vegetables, mince the garlic, and measure out the cognac, wine, and stock.
Approx. 10 minutes
2
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a wide, heavy-based skillet or sauté pan over high heat until the butter foams and subsides. Sear the hearts of palm in a single layer, turning once, until deep golden-brown on both cut faces, about 2–3 minutes per side. Remove and set aside.
Approx. 5 minutes
3
Reduce the heat to medium. Add the remaining butter and olive oil to the same pan, then add the onion, shallots, carrot, and celery. Cook, stirring occasionally, until completely softened and beginning to turn golden at the edges, about 10 minutes.
Approx. 10 minutes
4
Add the garlic, tomato paste, paprika, and cayenne. Stir continuously and cook until the tomato paste deepens to a brick-red colour and begins to catch lightly on the base of the pan, about 2 minutes.
Approx. 2 minutes
5
Pour in the cognac and, standing back, carefully tilt the pan to flame if cooking over gas, or allow to cook until the sharp alcohol aroma disappears, about 1 minute. Stir to lift any caramelised bits from the pan.
Approx. 1 minutes
6
Add the white wine and cook at a vigorous simmer, stirring occasionally, until reduced by half, about 4 minutes.
Approx. 4 minutes
7
Add the chopped tomatoes, the bloomed saffron with its liquid, and the vegetable stock. Stir to combine and simmer steadily until the sauce is thickened and the tomatoes have fully collapsed into the base, about 12 minutes.
Approx. 12 minutes
8
Pour in the double cream and stir to incorporate. Simmer gently until the sauce coats the back of a spoon, about 4 minutes.
Approx. 4 minutes
9
Return the seared hearts of palm to the pan. Reduce the heat to low and warm through in the sauce for 3 minutes — do not boil or they will lose their texture.
Approx. 3 minutes
10
Remove from the heat. Stir in the tarragon, parsley, lemon zest, and a squeeze of lemon juice. Taste and adjust seasoning with salt and white pepper. Serve immediately in warmed shallow bowls with crusty baguette alongside.
Approx. 1 minutes
