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 | 336.69 Kcal (1410 kJ) | ||
| Calories from fat | 231.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.73g | 40% | |
|---|---|---|---|
| Cholesterol | 76.46mg | 25% | |
| Sodium | 419.96mg | 17% | |
| Potassium | 393.81mg | 8% | |
| Total Carbs | 19.93g | 7% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 7.58g | 15% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 130.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 136.13 Kcal (570 kJ) | ||
| Calories from fat | 93.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 40% | |
|---|---|---|---|
| Cholesterol | 30.91mg | 25% | |
| Sodium | 169.79mg | 17% | |
| Potassium | 159.22mg | 8% | |
| Total Carbs | 8.06g | 7% | |
| Sugars | 2.7g | 27% | |
| Dietary Fiber | 0.48g | 5% | |
| Protein | 3.06g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 52.6mg | 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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