Recipe for Roasted Vegetable Nests 
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Yield:
4 servings
Ingredients:
Amount Ingredient
FOR THE POTATO NESTS ----------------
500 gm Potatoes, peeled, grated, rinsed and dried (1lb)
1 sm Celeriac, peeled and grated
50 gm Plain flour, (2oz)
Salt and freshly ground black pepper
3 tbl Olive oil
----------------- FOR THE FILLING ----------------
1 x Red pepper, deseeded and roughly chopped
1 x Yellow pepper, deseeded and roughly chopped
1 x Aubergine, cut into chunks
2 x Cloves garlic, crushed
1 x Red onion, peeled and cut into chunks
2 med Potatoes, washed and cut lenghtways into 8 wedges
Instructions:
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 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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