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.
Can I have a larger serve?
Kale and parsnip are eat freely foods. This means you can enjoy a larger serving size - just make sure you only have 75g (2.65oz) of green beans per serving if you are in the first phase of the low FODMAP diet. That means you could eat up to two portions in one meal.
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
There are no gluten free tips for this recipe.
There are no dairy free tips for this recipe.
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 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 alon... Read More