Ingredients


400g pumpkin, peeled and chopped into 2½ cm pieces

400g potatoes, peeled and chopped into 2½ cm pieces

500g carrots, cut to the same size as the potato

6 tbsp lactose free double cream

good grating nutmeg

small pinch cinnamon

large handful gluten free  breadcrumbs

olive oil, for drizzling













Method


Put the veg in a large pan, cover with water and bring to the boil, then put a lid on the pan and cook for 15 mins until really tender.

Drain and leave to steam-dry for a few mins. Once completely dry, return to the pan and mash with the lactose free cream, nutmeg, cinnamon and plenty of seasoning.

Transfer the mash to an ovenproof gratin dish, sprinkle with the gluten free breadcrumbs and drizzle with a little olive oil. Can be made the day before and chilled.

Bake at 220C/200C fan/gas 7 for 35 mins until the top is golden and crunchy, and the mash is piping hot.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Baked carrot, pumpkin & potato mash
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