Hearts of Palm gratin
I love these delicate ivory tubes which you can only buy tinned in this country. If you don't like hearts of palm, you can replace them with potato gnocchi.
Course: Main Course, Vegetarian main course
Cuisine: French
Keyword: Gratin, Hearts of palm, Inulin recipes
Servings: 2
- 3 tbsp olive oil
- 30 g butter
- 1 400ml crushed tomatoes
- 1 clove garlic crushed
- 2 bay leaves
- 1 tsp sea salt
- 50 ml cream single or double
- 2 tins hearts of palm drained, cut lengthways in half
- 100 g cheese: ricotta salata, gruyere or cheddar gruyere or cheddar
Preheat the oven to 200C. Put the olive oil and butter in a thick-bottomed saucepan and heat slowly. Add the tin of tomatoes, garlic, bay leaves and sea salt. Simmer for 15 minutes, then add the cream. Stir and remove the bay leaves.
Pour a little of the sauce into the chosen oven dish (I've used an oven-safe ceramic heart by Sophie Conran) and place the hearts of palm all over the dish in one layer. Pour the rest of the sauce over the hearts of palm.
Finely grate the cheese over the top and bake in the oven for 20 minutes. Remove and serve.