Palm Heart Sautéed in Brown Butter, for Garnish

Slices of palm heart browned in butter taste remarkably like sautéed artichoke hearts plus porcini. Resembling browned shallots or button mushroom slivers in appearance, the little rings and bits transform a simply cooked fish fillet, veal scallop, or chicken breast. (They’d be lovely with sweetbreads, but nobody cooks those these days.) Think of using the snippets as “amandine” or another buttery, nutty garnish.