This is a recipe to make for dinner parties or special occasions it has lots of flavour and doesn’t require any stock as the vegetables and mustard provide the flavour in abundance. Most people with IBS will be fine having lactose free cream but if you have problems with foods higher in fats you may wish to avoid this dish.
Ingredients
400g turkey steaks
1 tablespoon of oil
1 miniature bottle of whiskey or a shot measure
Half a carrot
30g of celeriac
1 heaped teaspoon of whole black peppercorns
3 tablespoons of grained mustard (check ingredients list are fodmap free)
1 teaspoon of milled black pepper
200ml of lactose free cream
Method
Slice the celeriac and carrot thinly and add to a frying pan with black peppercorns, black pepper and the oil. These vegetables will give a stock flavour. Fry to release the flavour.
Add the brandy and burn off the alcohol.
Slice the turkey into strips and add to the pan and fry till cooked through.
Add the cream and warm through
Serve with roasted red cabbage and potato wedges or rice.
Serves 4
Julie
I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My specialty is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and complex food intolerances. I also have experience in dietetic treatment of people who have bariatric surgery and weight management.
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