A vibrant low fodmap side dish that brings a touch of warmth and crunch to the table. Beautiful curry flavours with our Butter Me Up spice mix, a drizzle of minty fresh yoghurt dressing, topped with almonds for crunch. Simple, nourishing, and full of flavour. This dish pairs beautifully with roast chicken, lamb or baked salmon and greens.
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
Carrots & Parsnips:
- 250g dutch baby carrots
- 250g parsnips
- 1 Tbsp The Friendly Food Co. Butter Me Up spice mix
- 30g raw almonds, roughly chopped
- 1 Tbsp olive oil
- 2 tsp maple syrup
- Salt and pepper to season
- Large handful of parsley, finely chopped
Yoghurt dressing:
- 300g lactose free yoghurt
- 1 Tbsp lemon juice
- ¼ tsp salt
- 2 Tbsp fresh mint, finely chopped
Method
- Pre-heat the oven to 200°C.
- Trim the carrot tops and wash and dry the carrots and parsnips. Chop the parsnips length ways in threes. Place the carrots and parsnips on a baking tray.
- Combine the Butter Me Up spice mix, almonds, oil and maple syrup in a bowl and pour over the carrots and parsnips. Toss to ensure they are evenly coated. Season with salt and pepper and bake in the oven for 15 - 20 minutes.
- Meanwhile, in a bowl, combine the yoghurt dressing ingredients and set aside.
- To plate: spoon and smooth the yoghurt dressing around the outside of the serving plate and place the carrots and parsnips in the center. sprinkle with freshly chopped parsley.