Ingredients


60g/2½oz lactose/dairy free butter

10 fresh sage leaves, chopped

1 tbsp chopped chives

1.5kg/3lb 5oz pumpkin, peeled, seeds removed, cut into 2cm/1in pieces

large pinch chili flakes

40g/1½oz vegetarian hard cheese, coarsley grated

6 tbsp lactose/dairy free cream

salt and freshly ground black pepper











Method


Melt the lactose/dairy free butter in a wide, heavy-based, lidded pan over a low heat.

When the butter is foaming, add the sage and fry one minute.

Add the pumpkin and chili flakes.

Cover the pan with a lid and cook for 15-20 minutes, or until the pumpkin is tender, stirring occasionally.

Lightly mash the pumpkin, using a fork, then stir in the vegetarian hard cheese, chives and lactose/dairy free cream until well combined.

Season, to taste, with salt and freshly ground black pepper.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin & Sage Mash
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