Tomato Brat casserole-low fodmap
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 457.9
- Total Fat: 23.4 g
- Cholesterol: 40.0 mg
- Sodium: 969.5 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.1 g
- Protein: 15.0 g
IntroductionYou can substitute green beans and carrots for your favorite low fodmap veggies, such as broccoli heads, okra, parsnips, turnips, or red bell peppers, roughly a cup each of any two. If red meat is an issue, this can also be made with turkey smoked sausage. You can substitute green beans and carrots for your favorite low fodmap veggies, such as broccoli heads, okra, parsnips, turnips, or red bell peppers, roughly a cup each of any two. If red meat is an issue, this can also be made with turkey smoked sausage.
Half a box of gluten free pasta
6 Johnsonville Beef Brats, sliced into discs
2 large carrots, diced, 1 cup
1/2 cup water
12 oz frozen green beans
28 oz San Marzano Whole Peeled Tomatoes
1 cup, chopped Scallions, green parts only
2 tbsp garlic/onion infused Extra Virgin Olive Oil*
6 tsp grated Parmesean
Because onions and garlic are not high fodmap foods, and because the sugars are water soluable but not oil soluable, infused oil is a way to get flavor without the side-effects. Roughly chop an onion and 6 cloves of garlic. Sautee in a cup extra virgin olive oil over low heat in a small skillet until the garlic and onions have browned. remove from heat and let cool, then strain the oil to remove all solids, then pour into a small bottle. Lasts about a month in the cabinet.
2. Add Brats and carrots to a large skillet over med-high heat. Stir occasionally. Heat until brats are lightly browned, and carrots are tender, but not mushy. If carrots start to stick, add just a splash or water and stir/scrape with a wooden spoon.
4. pour tomatoes into a small bowl. squish each tomato with your hand until they are all small lump.
3. Add green beans, tomatoes, and pasta. Cook until tomatoes are just beginning to bubble, and all is hot through.
4. top each serving with a generous pinch of green onions and a drizzle of infused olive oil.
Serving Size: serves 6