Roasted vegetable nests

4 servings

Ingredients

Quantity Ingredient
500 grams Potatoes; peeled, grated,
; rinsed and dried
; (1lb)
1 small Celeriac; peeled and grated
50 grams Plain flour; (2oz)
Salt and freshly ground black pepper
3 tablespoons Olive oil
1 Red pepper; deseeded and
; roughly chopped
1 Yellow pepper; deseeded and
; roughly chopped
1 Aubergine; cut into chunks
2 Cloves garlic; crushed
1 Red onion; peeled and cut into
; chunks
2 mediums Potatoes; washed and cut
; lenghtways into 8
; wedges
25 grams Parmesan shavings; (1oz)

Directions

FOR THE POTATO NESTS

FOR THE FILLING

Preheat the oven to 220 C, 425 F, Gas Mark 7.

To make the potato nests:Mix together the grated potato, celeriac and flour. Season, then bind together with 2 tablespoons of oil.

Divide into 4 mounds on a well greased baking sheet and shape into 4 nests of 10cm (4 inch) ensuring that the edges are slightly raised. Cover and refrigerate for 30 minutes.

To make the filling:Combine the peppers, aubergine, garlic, onion and potato with the remaining 1 tablespoon of oil, place in a roasting tin and cook for 20 minutes, turn and cook for a further 20 minutes.

Uncover the nests and place in the oven on the lower shelf and cook for 20 minutes.

Transfer the nests to a serving plate and spoon in the roasted vegetables.

Top with flaked parmesan shavings and serve.

Converted by MC_Buster.

NOTES : Potato style rosti nests filled with roasted vegetables.

Converted by MM_Buster v2.0l.

Related recipes