Try this Roasted Vegetable Nests recipe, or contribute your own.
Suggest a better descriptionPreheat 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. NOTES : Potato style rosti nests filled with roasted vegetables.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 4 servings | ||
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Calories: 25 | ||
Calories from Fat: 23 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 8.9mg | 0 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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