Roasted Vegetable Nests

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Roasted Vegetable Nests Ingredients

FOR THE POTATO NESTS	1 Yellow pepper; deseeded and
500 g Potatoes; peeled, grated,	; roughly chopped
; rinsed and dried	1 Aubergine; cut into chunks
; (1lb)	2 Cloves garlic; crushed
1 sm Celeriac; peeled and grated	1 Red onion; peeled and cut
50 g Plain flour; (2oz)	; chunks
Salt and freshly ground	2 md Potatoes; washed and cut
3 tb Olive oil	; lenghtways into 8
FOR THE FILLING	; wedges
1 Red pepper; deseeded and	25 g Parmesan shavings; (1oz)
; roughly chopped

Instructions for Roasted Vegetable Nests

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.

Main Ingredient: VegetablesCuisine: Uncategorized

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