Caribbean Hearts of Palm in White Sauce


  • 2 (14oz) cans palm hearts
  • 3 tbs unsalted butter
  • 3 tbs ap flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • kosher salt and white pepper to taste
  • 1/4 cup Parmesan cheese
  • 1/4 cup gruyere cheese
  • Heat the palm hearts in their own liquid. Drain completely then chop coarsely.
  • Place in a buttered ovenproof dish.
  • Meanwhile melt the butter in a small saucepan, then stir in the flour and cook over low heat, stirring constantly for about 1 minute.
  • Heat the milk and cream together and pour on to the butter flour mixture, stirring constantly until smooth.
  • Season to taste with salt and white pepper, then pour over the palm hearts.
  • Grate the cheeses, then mix together and sprinkle over the palm hearts.
  • Place under a broiler until cheese is lightly browned.

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