Ingredients


2 tbsp olive oil

500g pumpkins, deseeded, peeled and diced

500g parsnips, diced

300ml lactose/dairy free cream

2 large sprigs fresh thyme

75g gluten free breadcrumbs

25g vegetarian parmesan -style cheese, grated

100g lactose free cheese - grated











Method


Heat oven to 180C/fan 160C/gas 4. Heat the oil in a large pan or wok, add pumpkin and parsnips  and cook for 3 mins.

Stir in lactose free cream, thyme and plenty of seasoning.

Bring to the boil, then transfer to a large casserole dish, pressing the vegetables beneath the liquid.

Sprinkle the top with gluten free breadcrumbs and grated cheese.

Cover, then cook for 40 mins. Uncover, stir well and cook for a further 40 mins.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin & parsnip gratin
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