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A serving of up to about 2 tablespoons of leek is low in FODMAPs. This recipe contains only about 1 1/3 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid leek, please tap it and change its rating to Red.
Fennel bulb only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid fennel bulb, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or lightly coat it with olive oil.
Heat 1 tbsp olive oil in a small skillet over medium heat. Add the leek and fennel and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the grated ginger and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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