Ingredients


For the hotpot

2 tbsp sunflower oil

1 small pumpkin (approximately 800g/1lb 12oz), scrubbed, deseeded, chopped into chunks

3 carrots, peeled, cut into chunks

2 parsnips, peeled, cut into chunks

2 tbsp gluten free plain flour

400g tin chopped tomatoes

2 tbsp tomato purée

½ tsp dried chili flakes (optional)

350ml/12fl oz low FODMAP vegetable stock

100g/3½oz young spinach leaves (optional)

salt and freshly ground black pepper

For the dumplings

200g/7oz gluten free self-raising flour

75g2¾oz shredded vegetarian suet)

125ml/4½fl oz cold water

salt and freshly ground black pepper


Method


Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4-5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper.

Transfer the vegetables to the slow-cooker, sprinkle over the flour and stir well.

Add the chopped tomatoes, tomato purée and chili flakes then stir again. Pourover the stock and stir. Cover and cook on high for 4 hours.

After the hotpot has been cooking for 3½ hours, make the dumplings. Put the gluten free flour in a large mixing bowl and season with salt and pepper.

Mix the gluten free flour with the suet then stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball.

Remove the lid from the slow-cooker, stir in the spinach until wilted, then arrange the dumplings gently on top.

Replace the lid and continue to cook on high for a further 25-30 minutes, or until the dumplings are puffed-up and fluffy. Spoon the hotpot onto serving plates with the dumplings on top.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Pumpkin and root veg hotpot
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