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Low FODMAP Red Potato Horseradish Cake

Low Fodmap Red Potato Horseradish Cake

Low Fodmap Red Potato Horseradish Cake

Low FODMAP Red Potato Horseradish Cake
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 10 Cakes
 
A great taste and appearance complement to any steak or chop is this tangy, delicious potato cake seasoned with horseradish or wasabe. There is insufficient FODMAP information on horseradish, so we are calling this Low FODMAP.
Ingredients
  • 1 pound red potato, cleaned, cut 1 inch dice, skin on
  • 1 tablespoon prepared horseradish (or ½ tablespoon wasabi) *
  • ½ tablespoon Dijon mustard, whole grain
  • 3 tablespoons solid coconut oil
  • ½ cup Lactaid Whole Milk
  • 2 tablespoons kosher salt
  • 1 teaspoon white pepper
  • ¼ cup chives
  • ½ gallon water
  • 1 cup micro greens (for garnish)
Instructions
  1. Place potatoes and 1 tablespoon salt in a heavy sauce pan and add just enough water to cover them.
  2. Bring potatoes to a boil, reduce heat and simmer for approximately 10-15 minutes until tender.
  3. Drain water and allow potatoes to sit in strainer for 5 minutes to allow all the water to drain.
  4. While potatoes drain, mix Dijon, horseradish, 2 tablespoons solid coconut oil, milk, remaining salt, pepper and chives.
  5. Return the potatoes to the same pot you used to boil them, add the Dijon mixture and with a large kitchen spoon, stir and smash potatoes until mixed but still chunky.
  6. Adjust seasoning with salt and pepper.
  7. Using an ice cream scoop, portion a 3 ounce scoop onto a greased baking sheet. Should make 10 scoops.
  8. Form potatoes into a cake shape and top with remaining 1 tablespoon of solid coconut oil dividing equally among the 10 cakes.
  9. Cook potatoes under the broiler for 4-5 minutes or until golden brown.
  10. Garnish with micro greens before serving.
Notes
* We don't have any definitive information on the FODMAP content of horseradish. We know from experience that some people do react badly to horseradish. If you are one of those people who cannot tolerate horseradish, you can substitute wasabi (use about half the amount of wasabi as you would of horseradish).

Recipe adapted from the three-course farm-to-table menu created by Executive Chef Shannon Shaffer of Design Cuisine in Arlington, VA for the 2013 Obama Inaugural Luncheon held at the historic National Statuary Hall at the US Capitol.

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