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
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