Finding a Christmas dinner that’s both low FODMAP and Crohn’s-friendly can be tricky, with many traditional recipes relying on high-FODMAP ingredients. You shouldn’t have to miss out on enjoying a festive roast. This low FODMAP Christmas beef for Crohn’s features a tangy mustard glaze that’s full of flavour yet gentle on the stomach. It’s an easy recipe that delivers a tender, juicy roast, perfect for a festive celebration without the stress.
Low FODMAP Christmas Beef: A Festive Roast for Crohn’s
Christmas dinner can be a challenge when managing Crohn’s disease, especially when rich, high-FODMAP recipes are the norm. This low FODMAP Christmas beef recipe offers a delicious solution for a festive meal that’s both flavourful and gut-friendly. Instead of relying on garlic or onion, this roast uses a mustard glaze with garlic-infused olive oil for a rich, tangy taste. It’s a meal that’s as celebratory as it is comforting for those with sensitive stomachs.
Ingredients for a Low FODMAP Beef Roast: Crohn’s-Friendly and Delicious
Every ingredient in this recipe is chosen to create a low FODMAP Christmas dinner that’s safe and satisfying. Garlic-infused olive oil adds depth of flavour without triggering symptoms, while Dijon mustard provides the perfect tang for the glaze. Fresh rosemary enhances the aroma, and a low-sodium beef stock ensures the roast stays tender. This carefully balanced recipe makes it easy to create a festive and stress-free meal everyone can enjoy.
Low FODMAP Herb-Roasted Turkey: A Festive Alternative for Christmas
If turkey is your go-to for Christmas, don’t miss my Low FODMAP Thanksgiving Recipe for Crohn’s: Juicy Herb-Roasted Turkey Breast. This recipe swaps traditional high-FODMAP ingredients for gut-friendly alternatives, creating a tender and flavourful main dish that’s perfect for any festive table. Whether it’s for Thanksgiving or Christmas, this turkey breast is a crowd-pleaser that’s easy on sensitive stomachs.
Christmas Crohn’s Friendly Recipe: Low FODMAP Roast Beef with Mustard Glaze
Equipment
- Roasting rack
- Roasting tin
- Meat thermometer
- Mixing bowl
- Basting brush
Ingredients
- 1 kg beef sirloin roast
- 2 tbsp Dijon mustard low FODMAP-certified
- 2 tbsp garlic-infused olive oil
- 1 tsp fresh rosemary chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 200 ml low-sodium beef stock
Instructions
- Preheat the oven to 200°C (390°F).
- In a bowl, combine the Dijon mustard, garlic-infused olive oil, rosemary, salt, and pepper.
- Rub the glaze all over the beef.
- Place the beef on a roasting rack in a roasting tin and pour the beef stock into the bottom of the tin.
- Roast for 15 minutes at 200°C (390°F), then reduce the temperature to 160°C (320°F). Roast for 50 minutes for medium-rare (internal temperature of 60°C/140°F).
- Rest the beef for 10 minutes before slicing thinly.
Notes
Perfect for leftovers in salads or wraps.
