I downloaded The Monash University Low FODMAP app to my phone and am finding it very handy, though a bit pricey for an app. It told me that even though celery is high in polyols that celery root (celeriac) is safe for a low FODMAP diet. So when I encountered some celery root at the grocery store, I bought one to try. I also bought a $1 worth of kumquats to try and came up with this brilliant combination. I served it with some venison tenderloin that I seared in clarified butter and sprinkled with the chili lemon zest salt.
1 celery root, peeled and cut into 1 inch cubes
1 cup whole kumquats
1 tablespoon Lemon Fennel Chili Salt
2 tablespoons olive oil
Preheat oven to 400F. In a heavy bottom roasting pan, toss celery root with 1 tablespoon of olive oil. Roast in preheated oven for 15 – 20 minutes, until cubes are sizzling and starting to brown, stir. Toss kumquats with remaining olive oil and add to roasting pan. Roast another 15 – 20 minutes until everything is soft and well browned. Remove from oven and sprinkle with the Lemon Fennel Chili Salt. Serve hot.