800g potatoes like Desirée, cut into 2½ cm cubes

800g parsnips, cut into 2½ cm cubes

85g lactose free butter

500ml lactose free cream

2 tbsp wholegrain mustard

2 tbsp maple syrup

2 tbsp white wine vinegar

85g gluten free white bread, whizzed to crumbs

25g grated parmesan (or vegetarian alternative), grated


Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.

Heat the lactose free cream in a big saucepan, then stir and cook for 2 mins. Cook gently, stirring constantly, until the lactose free cream is nicely thickened – about 5 mins.

Stir in the mustard, maple syrup, vinegar and some seasoning. Pour evenly over the potatoes.

Mix the gluten free crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.

Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Maple-mustard parsnip & potato bakeContentsIBS  FODMAP Home