Hearts of Palm with Purée of Marrow Beans and Field Greens

Name: Hearts of Palm with Purée of Marrow Beans and Field Greens
Yield: Makes 6 Servings
Cuisine: French
Ingredients: ½ cup (4 ounces) dried marrow beans or Great Northern or other large white beans, soaked overnight at room temperature in 3 cups water; 4 to 5 cups cold Vegetable Stock; Two 2-inch pieces carrot; Two 2-inch pieces leek; 1 cup milk; 6 sprigs chervil; 1 tablespoon minced Italian parsley; 1 tablespoon minced chives; Chive oil, in a squeeze bottle; ¼ cup white truffle oil; ¾ cup diced hearts of palm (from above); 1 tablespoon finely minced black truffle; ⅓ cup Brunoise; ¼ cup Tomato Diamonds; 1½ cups Truffle-Infused Mushroom Stock or ¾ cup truffle juice (see Sources) plus ¾ cup Mushroom Stock; 2 tablespoons finely minced shallots; ½ teaspoon sherry vinegar; 3 slices (2 to 3 ounces) Brioche, crusts trimmed; 1 cup (8 ounces) mascarpone; Canola oil; ¾ cup cooked marrow beans (from above); 3 tablespoons white truffle oil; Kosher salt and freshly ground white pepper; 1 Bouquet Garni; 5 pounds fresh hearts of palm stems (see Sources); One 2-inch-long onion wedge; ½ small tomato; 1 cup panko (Japanese bread crumbs; see Sources); 1 cup all-purpose flour

Preparation info

Makes
6
Servings

Difficulty
Complex

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

I’m always searching for new foods—it’s a constant quest for me. When I saw fresh hearts of palm on a trip to Hawaii, I was bowled over. Their nutty, almost artichoke flavor works beautifully with French cuisine. They’re delicious raw, but poaching them until they’re soft, with just a little bit of crunch, enhances their flavor.

Ingredients

Marrow Beans

½ cup (4 ounces) dried marrow beans or Great Northern or other large white beans, soaked overnight at room temperature in 3 cups water

Method

For the Marrow Beans

Remove and discard any skins from the soaking beans that have risen to the top of the water. Drain and rinse the beans. Place the beans in a pot, add cold water to cover by at least 2 inches, and bring to a simmer. It is important that the beans do not come to a hard boil, or they will crack. More skins will float to the surface; remove