Low FODMAP Roasted Parsnip Kale & Green Bean Salad
Low FODMAP Roasted Parsnip Kale & Green Bean Salad
Wholesome food is one of our true loves. This low FODMAP roasted parsnip, kale and green bean salad is lovely as a side dish when entertaining or easy enough to include as part of a mid week meal. The lemon dressing makes sure the dish is bursting with flavour.
There is only 20 minutes of hands-on time with this recipe - the rest of the time the parsnips are doing their thing in the oven.
You could serve this dish with chicken, fish, lamb, beef or alongside some crispy tofu or pan-fried butter beans (use a low FODMAP serve). It also pairs well with our creamy chive mashed potatoes.
Ingredients
Make gluten free(side salads)
ROASTED PARSNIPS
gluten free plain flour
FODMAP
lemon juice
FODMAP
pure maple syrup (optional)
FODMAP
LEMON DRESSING
lemon juice
FODMAP
pure maple syrup (optional)
FODMAP
OTHER INGREDIENTS
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Learn moreMethod
- Preheat the oven to 190ºC (375ºF) bake function. Line a shallow roasting tray with parchment/baking paper.
- Chop the ends off the parsnips and roughly slice each parsnip in pieces. Pop into a saucepan and cover with water. Bring to the boil over high heat and allow to cook for 5 minutes.
- Make the lemon dressing by roughly chopping the parsley and blending together the dressing ingredients.
- Drain the parsnips and let them sit on the bench top for a couple of minutes until they stop steaming.
- Place the parsnips in a large bowl. Sprinkle over the flour and drizzle over the lemon juice, olive oil and maple syrup (if using). Gently mix until the parsnips are well coated.
- Transfer to the roasting tray. Sprinkle with finely chopped rosemary and lightly season with salt and pepper. Bake for 20 minutes, then turn. Add another drizzle of olive oil if the parsnips start looking dry. Then bake for another 20 minutes until golden brown.
- While the parsnips cook, chop the green beans in half and blanch or steam for 2 minutes until tender.
- Assemble the salad in a large bowl by gently combining the baby kale/spinach leaves, cooked green beans and roasted parsnip. Drizzle in lemon dressing.
- Serve warm.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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