A simple low FODMAP version of Peruvian Causa rellena for those with a sensitive stomach.
A refreshing, low-FODMAP take on Peru's classic causa rellena. This cold layered casserole combines creamy potatoes, vibrant beets, and tender heart of palm for a light, gut-friendly meal that's as nourishing as it is colorful. Perfect for warm days, meal prep, or when you want comfort food served cool.
Servings: 4
Equipment
- 1 casserole dish 1.5 quart
Ingredients
- 2 lbs yellow potato about 6 medium sized potatoes
- 8 oz heart of palm chopped
- 3 pickled beets thinly sliced
- 1-2 limes juiced
- 1-2 Tbsp aji amarillo paste
- 1 Tbsp oil neutral flavored
- ¼ cup vegan mayonnaise
- salt and pepper
- micro greens for garnish and added nutritional value
Instructions
The Potatoes
- Start by boiling 2 lbs yellow potato in water with salt until you can easily pierce them with a fork. Remove and peel them under cold water. Alternatively, you can use your method for making mashed potatoes.
- Mash the potatoes in a bowl and add 1-2 Tbsp aji amarillo paste, 1-2 limes juiced, 1 Tbsp oil, salt and pepper to taste. Set aside or refrigerate while you prep the filling.
The Filling
- Chop 8 oz heart of palm. Toss it into a mixing bowl with ¼ cup vegan mayonnaise , salt and pepper.
- Thinly slice 3 pickled beets and set aside to use when ready to assemble.
Assemble in a Casserole Dish
- Divide the potato mixture into 2 portions. Fill the bottom of the dish with one portion of the potato mixture.
- Add the heart of palm filling and layer the sliced pickled beets on top.
- Add the remainder of the mashed potato mixture.
- Add a thin layer of vegan mayonnaise on top (optional), and garnish with micro greens.
Notes
Make adjustments to fit your taste, reduce the amount of aji amarillo paste if you do not like spicy food.
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