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Ingredients


3 tbsp sunflower oil

1 large red chili, seeded and chopped

700g pumpkin  cut into wedges and peeled, then cut into chunks fine slices

450g potatoes, peeled and cut into slices

6-8 fresh sage leaves, finely chopped

140g dolcelatte cheese, cubed

50g parmesan, finely grated

150ml low FODMAP vegetable stock

284ml carton lactose free double cream

For the topping

3 tbsp olive oil

140g gluten free breadcrumbs

a handful of fresh parsley, chopped





Method

 

Preheat the oven to 200C/gas 6/fan 180C.  Heat the remaining oil in the pan, then tip in the chili, pumpkin slices, potatoes slices and sage and toss them together in the hot oil until lightly browned all over. (This takes 5-6 minutes.)

Layer the slices of potato and pumpkin, then ,scatter the two sorts of cheese over the vegetables, season and toss together until well mixed. Combine the stock and lactose free cream and pour over the vegetables.

Heat the olive oil in a frying pan and fry the gluten free breadcrumbs until lightly browned.

Stir in the parsley and scatter the crumbly mixture over the top of the vegetables. Put in the oven for 25-30 minutes until bubbling and golden brown.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Pumpkin & potato gratin