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Chestnut, carrot & celeriac soup – low fodmap Christmas recipes

Having guests around for Christmas lunch and wondering what to serve for a starter? This recipe is a tasty soup, suitable for vegan low fodmappers and has Christmas flavours with mixed spice. I have been using my copy of the flavour thesaurus by Niki Segnit, a gift for my birthday, and this marries chestnuts with carrot, celery (celeriac is a low fodmap food with a similar flavour to celery – a good substitution) carrot and rosemary and yes, this really works. It is a slightly sweet, winter roots flavour with a light addition of spices. Your guests will never know you have a low fodmap starter for them that is really easy to make and really tasty!

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Ingredients

200g celeriac

500g carrots

200g cooked chestnuts

1/4 teaspoon of mixed spice

10 g rosemary

Drizzle of hazelnut oil

Some chilli flakes (if tolerated)

Seasoning

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Method

Chop the vegetables

Add all ingredients to a pan

Add water to just cover the vegetables

Season to taste

Puree

Serve, drizzle with hazelnut oil and chilli flakes!

serves 6

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Chocolate coated peppermint snow peaks – low fodmap Christmas recipes

Just the ticket for giving out to friends who come caroling.

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Ingredients

4 egg whites

200g castor sugar

Pinch of cream of tartar

400g of mint dark chocolate

3-4 drops of peppermint flavouring.

Method

Add the egg whites to a bowl and add the peppermint, cream of tartar and whisk, when they are forming peaks add half the castor sugar and whisk till they form stiff peaks.

Add the rest of the castor sugar, mix and then spoon out into a Teflon baking sheet.

Cook for 1 1/2 hours at gas mark 1/4 or 107  degrees C

Cool

Melt the chocolate and cover the surface of the meringue and allow to set.

Makes around 12.




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Chicken liver and rosemary stuffing – low fodmap Christmas recipes

Sage and onion stuffing is a classic accompaniment to Christmas dinner, however for people following a low fodmap diet this is not an option because it does contain lots of onion. Perhaps this recipe might be a good alternative and uses up some of the parts of meat that often go to waste, such as liver. I do save gluten free bread to freeze when I have the odd slice, or perhaps the bread crumbles because it is a little stale. Although freezing and reheating can increase the resistant starch content. Most people who get improvements on the low fodmap diet don’t seem to have problems with resistant starches – but if resistant starch does affect you, it might be better to use fresh breadcrumbs and only have a small piece, perhaps.

Serves 8

Ingredients

1 pack of chicken livers

1 tablespoon of garlic infused oil

1 teaspoon of asafoetida

100g of celeriac (gives a flavour of celery)

100g of chopped white cabbage

200g of gluten free breadcrumbs

4 sprigs of fresh rosemary.

Salt to flavour

Method

Trim the chicken livers (remove the tougher membrane that runs between the livers lobes). Add oil to the pan and fry the asafoetida and livers till cooked. Process the cabbage, rosemary and celeriac till a fine texture is achieved and then add the cooked liver and gluten free breadcrumbs. Process till smooth. Add to a loaf tin and cook for 1 hour at gas mark 5 or you could make stuffing balls or sausages depending on your preference but his will affect the cooking time. This stuffing tastes between a stuffing and pate and goes particularly well with Turkey.

I do not put my stuffing mix in the turkey body as this will not reach the temperature needed to cook either the stuffing or the turkey. Do take care when cooking Christmas lunch – do not wash the turkey and ensure any juices from the turkey run clear. Prevention of food poisoning during the festive season is really important!

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