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Small amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/2 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 1/2 teaspoons per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Place the potato chunks in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer. Set a steamer basket over a separate pot of simmering water and add the cauliflower florets. Cook the potatoes and cauliflower simultaneously until both are completely tender and a fork slides through without resistance, 18–22 minutes for the potatoes and 12–15 minutes for the cauliflower.
While the vegetables cook, melt the butter in a small saucepan over low heat. Add the grated ginger and ground turmeric and cook, stirring, until fragrant, about 1 minute. Remove from heat.
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