potato nests with roasted carrots, courgettes & herb oil [v]

With a fluffy centre and crusty shell, potato nests are a tasty and attractive way to serve vegetables. You can roast almost any veg - try it with your favourites

serves 6; ready in 1hr;

350g Chantenay carrots, cut into chunks
3tbsp olive oil
1 tbsp finely chopped fresh parsley
1 tbsp finely chopped thyme leaves
1 clove garlic, crushed
2 medium courgettes, topped and tailed, cut lengthways and sliced
2 x 430g packs Extra Special Creamy Mash
2tbsp milk
1 egg yolk, beaten

Preheat the oven to 200C/ 180C Fan/Gas 6. Line a baking tray with paper.

Bring a large pan of water to the boil. Add the carrots and cook for 5 mins. Drain thoroughly and set aside.

Mix together the oil, garlic and herbs. Set aside 2 tsp of the oil, then toss the rest with the courgettes and parboiled carrots.

Put into a roasting tin and cook in the oven for 30-35 mins, giving the pan a shake occasionally.

Meanwhile, heat the mash according to the pack instructions. Transfer to a large bowl and leave for 5 mins. Once cooled slightly, use a wooden spoon to beat in the milk and egg yolk. Leave until completely cold.

Put the mash mixture into a piping bag with a large nozzle. Pipe into 6 nest shapes on the tray. Bake for 15-20 mins, or until the nests have formed a crust and hold their shape.
To serve, spoon the roasted vegetables into each of the potato nests and drizzle over the reserved herb oil.

 


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