The rich culinary tradition of Peru offers a bounty of delicious and colorful dishes that are not only flavorful but also visually stunning. One such delight is the “Vegetarian Causa with Potatoes and Avocado.” This dish is a vibrant and satisfying option for those seeking a meat-free meal with the delightful flavors of Peru. Layers of creamy mashed potatoes, zesty lime juice, and fresh avocados come together to create a dish that is both comforting and refreshing.
Ingredients:
– 4 large yellow potatoes, peeled and quartered
– 2 ripe avocados, peeled, pitted, and sliced
– 1 red onion, finely diced
– 1/4 cup fresh lime juice
– 2 tablespoons mayonnaise
– 1 teaspoon aji amarillo paste (Peruvian yellow chili paste)
– Salt and pepper to taste
– Chopped fresh cilantro, for garnish
– Sliced hard-boiled eggs, for garnish
Instructions:
1. Place the quartered potatoes in a large pot and cover with water. Add a generous pinch of salt to the water.
2. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for about 20 minutes or until the potatoes are fork-tender.
3. Drain the potatoes and transfer them to a large mixing bowl. Allow them to cool slightly.
4. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
5. In a separate bowl, combine the diced red onion, lime juice, mayonnaise, aji amarillo paste, and a pinch of salt.
6. Add the avocado slices to the bowl and gently toss to coat them with the lime dressing.
7. To assemble the causa, line a small round mold or a cup with plastic wrap for easy removal.
8. Start by layering a spoonful of the mashed potatoes at the bottom of the mold, pressing down gently to form a firm base.
9. Next, add a layer of the avocado mixture on top of the potatoes, spreading it out evenly.
10. Repeat the layers of mashed potatoes and avocado mixture until you reach the top of the mold, ending with a layer of mashed potatoes.
11. Carefully lift the plastic wrap to release the causa from the mold onto a serving plate.
12. Garnish the top of the causa with sliced hard-boiled eggs and chopped fresh cilantro for a pop of color and flavor.
13. Serve the Vegetarian Causa with Potatoes and Avocado chilled and enjoy the delightful combination of creamy potatoes and zesty avocado with a touch of Peruvian flair.
This Vegetarian Causa recipe offers a taste of Peru in every bite, combining traditional ingredients with a modern twist. Whether you’re looking to impress guests at a dinner party or simply craving a comforting meal at home, this dish is sure to delight your taste buds and satisfy your hunger. Experiment with different garnishes or add your own favorite toppings to make it your own. Get ready to savor the unique flavors of Peru with this delightful Vegetarian Causa with Potatoes and Avocado!
