Roasted vegetable nests

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)



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.

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