Directions:
- Drain and rinse the palm hearts then place in a food processor and puree. Melt butter in a saute pan. Add flour and cook over low heat stirring constantly into a blonde roux. Slowly add warm chicken stock stirring with a wire whip so it is lump free. Blend in the palm hearts. Add the milk and cream just before serving. Bring to serving temperature but do not allow to boil. Add a little pepper to accent the taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.85 Kcal (1385 kJ) | ||
| Calories from fat | 232.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.81g | 40% | |
|---|---|---|---|
| Cholesterol | 76.46mg | 25% | |
| Sodium | 454.11mg | 19% | |
| Potassium | 280.41mg | 6% | |
| Total Carbs | 18.5g | 6% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 7.61g | 15% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 5% | |
| Calcium | 133.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 133.14 Kcal (557 kJ) | ||
| Calories from fat | 93.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 40% | |
|---|---|---|---|
| Cholesterol | 30.77mg | 25% | |
| Sodium | 182.74mg | 19% | |
| Potassium | 112.84mg | 6% | |
| Total Carbs | 7.44g | 6% | |
| Sugars | 2.2g | 22% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 3.06g | 15% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 53.8mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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