Ingredients


3 tbsp unsalted lactose free butter

½ small celeriac, cut into 2cm dice

300g pumpkin, cut into 2cm wedges

150g baby turnip, halved, or 1-2 small turnips, cut into small wedges

3 carrots, cut into 2cm dice

2 parsnips, quartered, cores removed, cut into 2cm dice


Serves - 4










Method


Heat oven to 150C/130C fan/gas 2. Melt the lactose free butter in a large heavy-based frying pan.

Add all the vegetables (or do this in 2 batches if necessary rather than overcrowd the pan) and a little sea salt and freshly ground black pepper, then sweat them on a medium heat for 5 mins.

Transfer the veg to a large roasting tin, pour in 150ml water, cover with foil, then roast for about 2 hrs or until meltingly tender but still holding their shape. Taste and correct the seasoning.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pot-roasted vegetables
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