| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury13, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 500 | g | Potatoes; peeled, grated, |
| ; rinsed and dried | ||
| ; (1lb) | ||
| 1 | sm | Celeriac; peeled and grated |
| 50 | g | Plain flour; (2oz) |
| Salt and freshly ground black pepper | ||
| 3 | tb | 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 | md | Potatoes; washed and cut |
| ; lenghtways into 8 | ||
| ; wedges | ||
| 25 | g | Parmesan shavings; (1oz) |
INSTRUCTIONS
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.
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