Causa Rellena with Beets, and Hearts of Palm

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 mashed potatoes, vibrant beets, and tender hearts 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.

Ingredients

• Yellow Potato
• Hearts of Palm
• Pickled Beets
• Aji Amarillo
• Vegan Mayo
• Olive Oil
• Salt and Pepper
• Micro Greens (for garnishing and added nutrition)

Assembly

There are many ways to assemble causa. It can be rolled up (pionono style), layered in a mold, or rolled into balls. For this recipe we layered it in a casserole dish, but feel free to play around with the many ways causa can be presented.

Other Peruvian Inspired Recipes You Might Enjoy

• Lomo Saltado
• Tallarines Verdes
• Quinoa Mango Salad

Other Low FODMAP Recipes

• French Carrot Salad
• Pineapple Spinach Mint Green Juice

Peruvian-Inspired Potato, Beets, and Heart of Palm Casserole

A simple low FODMAP version of Peruvian Causa for those with a sensitive stomach

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Course: Main Course

Cuisine: American, Peruvian

Diet: Gluten Free, Vegan

Keyword: Low FODMAP

Servings: 4

Equipment

• 1 casserole dish 1.5 quart

Ingredients

• ▢ 2 lbs yellow potato about 6 medium sized potatoes
• ▢ 8 oz hearts 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 hearts 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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