Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 500 grams | Potatoes; peeled, grated, |
| \N \N | ; rinsed and dried |
| \N \N | ; (1lb) |
| 1 small | Celeriac; peeled and grated |
| 50 grams | Plain flour; (2oz) |
| \N \N | Salt and freshly ground black pepper |
| 3 tablespoons | Olive oil |
| 1 \N | Red pepper; deseeded and |
| \N \N | ; roughly chopped |
| 1 \N | Yellow pepper; deseeded and |
| \N \N | ; roughly chopped |
| 1 \N | Aubergine; cut into chunks |
| 2 \N | Cloves garlic; crushed |
| 1 \N | Red onion; peeled and cut into |
| \N \N | ; chunks |
| 2 mediums | Potatoes; washed and cut |
| \N \N | ; lenghtways into 8 |
| \N \N | ; wedges |
| 25 grams | Parmesan shavings; (1oz) |
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.