Potato nests with carrots, courgettes and herb oil

Name: Potato nests with carrots, courgettes and herb oil | Asda Good Living
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 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

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

By Asda Good Living,21st September 2015

(1 votes)

Cook: 1 Hour

Serves: 6

Price: £1.21 per serving

Nutritional Information

Each 266g serving contains

Energy
1165kj
278kcal

14%

Fat
18g

Med
26%

Saturates
8.7g

Med
44%

Sugars
6.9g

Med
8%

Salt
0.53g

Med
9%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
438kj/105kcal

Ingredients

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

Method

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.