These 12+ Low FODMAP Easter Recipes - from mains, sides, desserts, and more - will make your Easter dinner table both delicious and IBS-friendly! From Low FODMAP Easter ham to low FODMAP glazed carrots to low FODMAP quiche - we have you covered with many low FODMAP Easter favorites plus low FODMAP treats for the Easter season.
In addition to being low FODMAP, many of these low FODMAP Easter recipes are:
- Low carb
- Lactose-free and/or
More recipes will be added to this list as time goes on. Bookmark this post to come back to for new recipes every Easter!
Low FODMAP Easter Mains and Meals
These Low FODMAP Easter main and meal recipes range from the more traditional ham to the less traditional chicken, to quiche for Easter brunch - all delivering a satisfying Easter main dish or full meal.
Low FODMAP Easter Side Dishes
Like all holiday meals, the Low FODMAP Easter side dishes tend to be the star of the Easter dinner table.
Low FODMAP Easter Desserts & Sweet Treats
These Easter-y, low FODMAP desserts and sweet treats are a tasty conclusion to a low FODMAP Easter dinner.
Get More Low FODMAP Easter Recipes
More low FODMAP Easter recipes will be added to this list as time goes on, so bookmark this page or subscribe to be notified as soon as new recipes hit the blog!
12+ Low FODMAP Easter Recipes: Cheesy Low FODMAP Low Carb Scalloped Fauxtatoes
- Ghee or butter, for greasing the baking dish
- 1 cup cold water
- 1 pound turnips or rutabaga*, or white potatoes (if not low carb), peeled and sliced into ¼-inch-thick slices
- ¼ cup cream cheese, lactose-free if needed, chopped into ½-inch cubes
- 1 tablespoon garlic-infused olive oil
- ½ cup heavy cream, lactose-free if needed
- ¼ cup low FODMAP chicken bone broth
- ¾ teaspoon salt
- ½ teaspoon ground white pepper*, or ground black pepper
- ½ teaspoon dried thyme leaves, or ½ tablespoon fresh thyme leaves
- 1 cup cheddar cheese, lactose-free if needed, coarsely shredded
- Sprigs of fresh thyme , for garnish (optional)
- Preheat oven to 350°F (I use convection). Grease a 1.5 quart* baking dish with ghee or butter.
- Steam the turnips: Pour 1 cup cold water into an Instant Pot or large saucepan. Place a vegetable steamer basket into the pot and spread the turnips evenly on top. If using an Instant Pot, close the lid, set the pressure release valve to “Sealing,” press the “Manual” or “Pressure Cook” button, set the timer for 1 minute, and quick release the pressure once the cooking cycle completes. If using a saucepan on the stovetop, place on high heat, cover, and steam until turnips are slightly soft, about 10 minutes. Remove vegetable steamer basket from the pot to a plate to cool while you prepare the sauce.
- Prepare the sauce: Place a small saucepan on medium heat on the stovetop. Add cream cheese and garlic-infused olive oil and whisk together as cream cheese melts until fully melted. Slowly whisk in heavy cream, chicken broth, thyme, salt, and pepper and bring to a low boil. Reduce heat to medium low and simmer until the sauce thickens, about 5 minutes, stirring occasionally. Remove sauce from heat.
- Assemble scalloped fauxtatoes: Place ¼ of the sliced turnips in a single layer in the baking dish (they can overlap slightly). Cover with ¼ of the sauce, spreading it evenly over the turnips with a spatula. Sprinkle ¼ of the cheese evenly over the sauce. Repeat these steps 3 more times with the remaining turnips, sauce, and cheese, ending with cheese on top.
- Bake: Bake uncovered for 40 minutes or until turnips are tender and cheese is golden. Remove from oven and allow to rest for 5 minutes prior to serving.
- Baking dish: As written, this recipe makes about six, heaping ⅓ cup servings using a 1.5 quart baking dish. If making for a crowd, double the recipe and use a 2.5 quart (9-inch x 13-inch) baking dish.
- Low FODMAP serving sizes:
- Turnip - sorbitol - up to ½ turnip or 75 grams per serving;
- Rutabaga - sorbitol - up to 1 cup or 75 grams per serving.
- Turnips vs. rutabaga: Turnip is my preferred tuber for this recipe as they are typically smaller in size, easier to slice on a mandolin, and more similar in texture and taste to a potato than a rutabaga. For more information on how to chop and peel turnips, see my Low FODMAP Low Carb Pot Roast recipe post. However, if you malabsorb sorbitol, ⅓ cup serving size of these fauxtatoes will put you closer to the maximum tolerable amount per serving. Once peeled and tops removed, you're getting about 58 grams of turnips per serving (maximum for low FODMAP is 75 grams/serving). Be careful of other things you may eat that contain the FODMAP sorbitol, and use rutabaga or regular white potatoes if you are concerned about going above the tolerable amount.
- White pepper – I use white pepper to keep the sauce looking “cleaner” but black pepper also works if you prefer not to buy a whole canister of white pepper just for this recipe. There are a number of recipes on this blog that call for white pepper.
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