| 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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