Low FODMAP Lemon & Parmesan Stuffing
This low FODMAP Lemon and Parmesan stuffing is perfect for those on a low FODMAP diet
Servings: 4 Servings
Cost: $
Ingredients
- 110 grams Sourdough bread
- 1,5 tbsp Garlic infused oil or any other kind
- 1 small sprig of fresh rosemary
- 40 grams Celery
- 20 grams spring onions (green part) about 5 stalks
- 1 large egg
- 1 pinch salt and pepper To taste
- 150 ml water
- 0,5 cubes Low FODMAP chicken stock
- 10 grams Parmesan cheese
- 0,5 lemons zested
Instructions
- Boil the kettle and pour 150ml of boiling water into a mug, add the stock cube and stir until dissolved. Set aside and let cool for later. In a separate mug, crack and beat the egg and set aside. Pre heat the oven to 200c
- Cube the bread (about 1cm cubes) and transfer to a mixing bowl. Drizzle over 1tbsp garlic oil. Rip up the rosemary or give it a rough chop, throw it in with the bread along with a crack of fresh black pepper and a pinch of salt. Mix thoroughly so the bread is coated in the oil.
- On a baking tray covered with baking paper, bake the bread in the oven at 200c for around 15 minutes until golden and crisp.
- Chop the celery and spring onion into thin strips. Heat 0,5 tbsp of garlic oil in a non stick pan. Add in the celery and fry on medium heat for 10 minutes. Add the spring onion and cook until wilted for around 5 minutes.
- Place the cooked vegetables into a bowl and let cool for a couple of minutes.
- When the bread is cooked, take it out of the oven and place in the bowl with the vegetables. Pour over the cooled stock and the egg.
- Give a good mix until everything is coated evenly. Transfer to an oven proof dish and bake in the oven for ~20 minutes or until set and golden brown.
- When the stuffing comes out of the oven, grate over the parmesan and sprinkle over the lemon zest.