Recipes :: Potato and vegetable cake

When kids doesn’t want to eat spinach or other vegetables, this potato cake is a good idea to disguise the vegetable inside a layer of potatoes and béchamel sauce.
Other options are doing beautiful decorations, such as the ones you will find inside.

gluten-free, dairy-free, nuts-free, eggs-free

Ingredients:

500 gr potatoes
400 gr spinach
10 gr. butter (coconut, lard,...)
salt
Bechamel sauce

Instructions:

Prepare a béchamel sauce.
Cook spinach and leave them drain well all the water.
Boil potatoes and make a puree with the butter. A potato masher tool can help.
Put the puree on a plastic film.
Mix spinach with béchamel. Pour the mixture on the potato puree.
Roll the potato with the spinach inside.
The result is a trunk of potato and spinach
You can decorate the trunk with more béchamel on it, with slices of boiled egg, olives, pepper, etc.

Comments:

You can make the same recipe with different vegetables or with chopped meat.

Béchamel sauce

Ingredients:

500 ml rice milk
2 tablespoons of rice flour
pinch of salt
pinch of nutmeg

Instructions:

Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.

GAPS Béchamel sauce

Ingredients:

120 ml almond milk
80 gr white almond powder
pinch of salt
pinch of nutmeg

Instructions:

Pour all the ingredients in a saucepan and heat it stirring all the time. When it begins boiling, decrease the temperature and continue to stir non stop. When it’s thick enough it’s done.