Hearts of Palm Gratin – Cooking with Marc J. Sievers

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor

parmesan cheese

🥗Healthier: grana padano

💰Cheaper: pecorino cheese

Grana padano offers similar flavor at a lower cost

Cut hearts of palm in half and then cut the halves in half again to create coins.

In a food processor, add 8 tablespoons of room temperature unsalted butter.

Crush 2 cloves of garlic and add to the food processor with the butter.

Zest 1 lemon to get about a teaspoon of zest and add to the food processor.

Peel and roughly chop 1 shallot, then add to the food processor.

Roughly chop 3 tablespoons of Italian flat leaf parsley and add to the food processor.

Add salt and lots of black pepper to the food processor.

Pulse the mixture in the food processor until combined.

Gradually add 6 tablespoons of olive oil while the processor is running.

Transfer the mixture to a bowl and add 1.5 cups of panko bread crumbs, then stir to combine.

Preheat the oven to 425°F (218°C).

Drizzle about 1 tablespoon of heavy cream into the bottom of each gratin dish.

Add about 1 tablespoon of white wine into each gratin dish.

Divide the panko and herb topping over the hearts of palm in the gratin dishes.

Place the gratin dishes in the preheated oven and bake for about 20 minutes until the topping is golden and crisp.

After 10 minutes, rotate the pans for even cooking.

Remove from the oven after 20 minutes and garnish with micro greens or additional fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens