The other day I was going through my previously posted recipes and it came to my attention that the website was sorely lacking ideas for side dishes, so I thought I’d write a post covering two of my favourite standby sides, citrus green beans and mustard mash. For all that I prefer to create recipes for whole dishes, sides are a really important part of a meal, but it can often be difficult to find ones which are suitable on the low FODMAP diet. However, these citrus green beans and mustard mash are really good options to have in your repertoire.
You can serve these citrus green beans and mustard mash together, if you like, but they can also be used individually to go alongside other meals, such as lasagne or casseroles. Actually, I enjoy both of these sides so much I would happily eat them on their own! I just think they make a nice change from the usual chips or salad accompaniments that we tend to gravitate towards on the low FODMAP diet.
The citrus green beans are gently cooked, either as I do, by steaming them in a microwave steam bag or by boiling them until just tender, and they are then drained and tossed in a little bit of salted butter and freshly ground black pepper before receiving a drizzle of freshly squeezed lemon juice. As a result, they remain fresh, vibrant, crispy and full of flavour. In contrast, the mustard mash is soft and fluffy, but with a deliciously tart zing from the wholegrain mustard and a melt-in-the-mouth creaminess. I’m sure you can now see why they can be celebrated in their own right and happily eaten on their own!
Ingredients for the citrus green beans:
200g green beans
1 tbsp butter (or non-dairy version)
1 tsp lemon juice (you can add more, if you like though)
Salt and pepper (to taste)
Finely chopped fresh parsley (optional)
Cut the hard ends off all of the green beans and either place them in a pan of boiling water and boiling until tender and draining them or, do what I do, and put them in a microwave steam bag.
Steam the green beans for around 3 minutes before carefully removing them from the bag and pouring them into a warmed serving dish. Toss the butter through the green beans, season with salt and pepper, drizzle with lemon juice and sprinkle with fresh parsley before serving.
Ingredients for the mustard mash:
Around 1kg of peeled potatoes
75g butter (or non-dairy version)
3 tbsps wholegrain mustard
Rice milk or lactose-free cream (to make it your preferred texture)
Peel your potatoes and cut them into chunks before putting them in a pan of boiling water and boiling them until they are soft when pricked by a fork.
Drain them and then put the potatoes back in the pot along with the butter and mustard and mash them well until smooth. Add rice milk or lactose-free cream to achieve your preferred texture before tasting and seasoning (if required) and serving.
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