Potato nests with carrots, courgettes and herb oil
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- 350g Chantenay carrots, cut into chunks
- 3 tbsp 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
- 2 tbsp milk
- 1 egg yolk, beaten
Pre-heat 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 minutes. 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 minutes, giving the pan a shake occasionally.
Meanwhile, heat the mash according to the pack instructions. Transfer to a large bowl and leave for 5 minutes. 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 minutes, 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.