1 tbsp olive oil

2 stalks celery, finely chopped

4 carrots, chopped

½ swede, chopped

200g/7oz parsnips, chopped

50g/1¾oz rice flour

750ml/1⅓ pint low FODMAP vegetable stock

4 tbsp quinoa

3 sprigs thyme, leaves only

900g/2lb potatoes, sliced into 2mm slices

25g/1oz lactose/dairy free butter

salt and black pepper


Preheat the oven to 200C/400F/Gas 6.Heat a large saucepan over a medium heat. Add the oil and, once hot, add the clery and a pinch of salt.

Cook the celery for 4-5 minutes, or until softened. Add the carrots, swede and parsnip, plus another pinch of salt.

Place a lid on and gently fry for 10 minutes, or until softened a little. Remove the lid, sprinkle in the rice flour and stir around to coat the vegetables and soak up any cooking juices.

Add the stock, quinoa and thyme and stir to mix well. Simmer for 15-20 minutes to thicken. Add salt and pepper to taste.

Meanwhile, heat a large pan of water and cook the sliced potato in boiling water for 1-2 minutes to soften slightly.

Drain and then put them into cold water to cool them and make them easier to handle.

Pour the vegetable mix into a large ovenproof dish about 21x29cm/8x12in. Arrange the potato slices over the top of the vegetables, seasoning between layers with salt and pepper to taste and finishing with a neat layer of slices.

Dot over the lactose/dairy free butter and finish with a pinch of salt and pepper. Place into the preheated oven and cook for 45-50 minutes, or until the filling is bubbling and the potatoes are golden-brown on top.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Vegetarian Lancashire hotpot
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