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Hearts Of Palm Strudel With Remoulade Sauce

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CATEGORY CUISINE TAG YIELD
1 Servings

INGREDIENTS

4 Whole Hearts of Palm
blanched
2 T Melted butter
4 Sheets of filo dough
1 c Homemade mayonnaise
2 T Creole mustard
2 T Ketchup
1/2 c Finely chopped green onions
2 T Finely chopped parsley
2 T Finely chopped celery
1 1/2 t Minced garlic
1 t Paprika
1 t Crystal hot sauce
Salt and pepper
2 T Chopped parsley

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2347  Preheat the oven 400 degrees. For the
remoulade: Combine the  mayonnaise with the Creole mustard, ketchup,
green onions, parsley,  celery, garlic, paprika, and Crystal hot sauce.
Mix thoroughly.  Season with salt and pepper. For the strudel: toss the
Hearts of Palm  with 1/2 cup of the remoulade. Set aside. Stack the
filo sheets on  top of one another and divide down the middle, leaving
8 sheets.  Working one sheet at a time, brush the sheets with the
melted butter.  Roll each Heart of Palm with two sheets of filo dough.
Place the  Heart of Palm at the base of the filo sheets. Fold in the
ends and  roll the Heart of Palm all the way to the end. (Just like an
egg  roll). Place the seem side down on the sheet pan. Bake for 10-12
minutes or until golden. Using a serrated knife, slice the strudel on
the bias. Spoon a small pool of the remoulade in the center of the
plate. Place the strudels, standing upright in the center of the
sauce. Garnish with parsley and Essence.  Yield: 4 servings  Posted to
recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998

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