Cuori di palma cremosi e schiacciati, alternativa al purè di patate (a basso contenuto di carboidrati e FODMAP)

Ingredienti

• 6 cups cold water
• 2 14-ounce cans whole hearts of palm, drained and rinsed
• 4 ounces cream cheese (lactose-free if needed)
• 2 tablespoons ghee or butter, melted
• 2 tablespoons garlic-infused olive oil
• 2 - 4 tablespoons unsweetened almond milk (or milk of choice, lactose-free if needed)
• 1/2 - 1 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon liquid stevia or sweetener of choice to taste (optional)
• Fresh chives, chopped, for garnish (optional)

Preparazione

1. 1

   --- Instant Pot Instructions: ---

2. 2

   Add cold water to your 6-quart Instant Pot, 8-quart Instant Pot, or comparable electric pressure cooker. Place the hearts of palm directly in the water.

3. 3

   Close the lid, set the pressure release valve to "Sealing," and cook on high pressure for 10 minutes.

4. 4

   When the cooking cycle is complete, quick release the pressure. Carefully pour the contents of the pot through a colander and set in the sink to drain.

5. 5

   Add cooked hearts of palm, cream cheese, melted ghee or butter, garlic-infused oil, milk, salt, and pepper to a blender or food processor. Secure the lid and blend until creamy. Taste and adjust milk and seasonings as needed. If not blending smoothly, add more milk in 1 tablespoon increments until it starts to blend. If too acidic, add liquid stevia or sweetener of choice in very small quantities until acidity dissipates but doesn't completely disappear.

6. 6

   Garnish with fresh chopped chives (optional) and serve like mashed potatoes. Scroll up for a list of complementary main dishes!

7. 7

   --- Stovetop Instructions: ---

8. 8

   Add cold water and hearts of palm to a 3-quart saucepan. Place on the stovetop over high heat and bring to a boil.

9. 9

   Once boiling, reduce heat to medium-high and simmer the hearts of palm for about 30 minutes, or until softened.

10. 10

    Carefully pour contents of the pot through a colander and set in the sink to drain.

11. 11

    Add cooked hearts of palm, cream cheese, melted ghee or butter, garlic-infused oil, milk, salt, and pepper to a blender or food processor. Secure the lid and blend until creamy. Taste and adjust milk and seasonings as needed. If not blending smoothly, add more milk in 1 tablespoon increments until it starts to blend. If too acidic, add stevia or sweetener of choice in very small quantities until acidity dissipates but doesn't completely disappear.

12. 12

    Garnish with fresh chopped chives (optional) and serve like mashed potatoes. Scroll up for a list of complementary main dishes!