Potato nests with roasted carrots, courgettes & herb oil

Potato nests with carrots, courgettes & herb oil

With a fluffy centre and crusty shell, give your potato side a twist

By , 21 September 2015
Potato nests with carrots, courgettes & herb oil
  • Ready in: 60 mins
  • Serves: 6
  • Price: £1.21 per serving
Nutritional Info
Each 266g serving contains
  • Fat 18
  • Sat Fat 8.7
  • Sugar 6.9
  • Salt 0.53
  • Cals 278
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 438kJ/105kcal.
  • 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.