soft, mild, well-tolerated side dish suitable for sensitive systems and a broad range of dietary needs.
🍽️ Serves: 3–4
📝 Ingredients:
- 2 medium white potatoes or Yukon gold, washed and chopped (skin optional)
- 1 cup peeled orange sweet potato, chopped
- 1 medium swede (rutabaga), peeled and diced
- 1 small zucchini or choko, sliced
- 2 tbsp rice bran oil or canola oil (lowest salicylate options)
- 1 tbsp chopped fresh chives or parsley (optional)
- Salt to taste
🔪 Method:
- Preheat oven to 180°C (350°F). Line a tray with baking paper.
- Place chopped potatoes, sweet potato, swede, and zucchini into a large bowl.
- Drizzle with oil, sprinkle with salt, and toss gently to coat.
- Spread out on the baking tray in a single layer.
- Bake for 35–45 minutes, turning once halfway through, until soft and golden.
- Optional: Sprinkle with fresh chives or parsley just before serving.
✅ Diet Suitability
| Diet | Status | Notes |
|---|---|---|
| 🧂 Low-Histamine | ✅ | No aged ingredients; safe oils and herbs; no onion/pepper |
| 🌿 Low-/Moderate-Salicylate | ✅ | All ingredients are low to moderate when peeled |
| 🌾 Gluten- and Dairy-Free | ✅ | No gluten, no dairy |
| 🧠 Neurodivergent-Friendly | ✅ | Soft textures, mild flavor, low aroma |
| 🌀 Low-Inflammatory / Low-GI | ✅ | Balanced root veg with anti-inflammatory fat |
| 🟣 Low-FODMAP | ✅ | All listed veg are low-FODMAP in serving sizes |
| 🍽️ All Zones Cookable | ✅ | Can batch-cook and freeze (no onion or spices) |
