IBS-Friendly Celery Root Tahini Dip Recipe
You can eat this dip on its own or with vegetables and/or crackers. Herbs de Provence is just a fancy name for a blend of herbs like savory, fennel, basil, thyme, and lavender. Tahini is a paste made of ground sesame seeds.
Chef Julie Beyer has modified many recipes such as this one to accommodate her own food sensitivities and teaches people to cook their own special, healthy meals using organic ingredients.
Tools: Potato masher (optional)
Preparation Time: 20 minutes
Cook Time: 12 minutes
Yield: 4 servings
1 medium celery root, skinned and chopped (about 2 cups)
2 tablespoons of olive oil or coconut oil
1/2 an onion
1 to 2 cloves garlic
1 teaspoon turmeric
1/2 to 1 teaspoon sea salt
1-1/2 teaspoons of Herbs de Provence mixture or rosemary
2 tablespoons tahini
Juice of 1/2 a lemon (about 1/8 cup)
1/8 teaspoon each sea salt and pepper, or to taste
Boil the celery root for about 5 minutes or until tender and then drain it and place it in a bowl.
Fry the onions and garlic in the oil and then add the celery root, turmeric, sea salt, and herbs. Stir until the celery root is lightly browned.
Add the tahini and lemon juice. You can eat the mixture as-is at this point, mash it with a potato masher, or process it in a blender.
Add sea salt and pepper to taste.
If you don’t have celery root, you can try celery as the base of this dip, although it doesn’t give as rich a taste.
Per serving: Calories 149; Fat 11.1 g (Saturated 1.6 g); Cholesterol 0 mg; Sodium 596 mg; Carbohydrate 11.4 g (Fiber 2.6 g); Protein 2.7 g; Sugar 2 g.