Ingredients


1½ kg floury potatoes, such as Maris Piper or King Edward, peeled and chopped into large chunks

3 large carrots, peeled and chopped into very large chunks

3 parsnips, peeled and chopped into large chunks

2 tbsp gluten free plain flour

Lactose free butter













Method


Heat oven to 200C/fan 180C/gas 6. Tip all the vegetables into a pan of cold salted water, then bring to the boil.

Boil for exactly 3 mins, then drain well. Scatter the gluten free flour over the veg in the colander, then toss well to coat.

Heat the lactose free butter in a pan, then pour the  into a large roasting tin.

Carefully lay the vegetables in the lactose free butter, then use a fish slice to turn them until completely coated.

Place in the oven, then cook until golden and crisp, turning the oven up slightly at the end if needed, this should take one hour.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Roasted roots