Roasted Vegetable Nests
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury13 | 4 | Servings | |
INGREDIENTS
| 500 | g | Potatoes, peeled grated |
| rinsed and dried | ||
| 1lb | ||
| 1 | Celeriac, peeled and grated | |
| 50 | g | Plain flour, 2oz |
| Salt and freshly ground | ||
| black pepper | ||
| 3 | T | 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 | Potatoes, washed and cut | |
| lenghtways into 8 | ||
| wedges | ||
| 25 | g | Parmesan shavings, 1oz |
| minutes. |
INSTRUCTIONS
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 485
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 0mg
Sodium: 691mg
Potassium: 1291.5mg
Carbohydrates: 74.5g
Fiber: 10.8g
Sugar: 2.1g
Protein: 12.2g