Celebrity
Recipes
from
National Vegetarian Week, 18-25 May, 1996
Roast
Vegetable Tarts
from The
Potato Marketing Board - The versatile potato is a major
source of energy giving complex carbohydrates as well as providing
dietary fibre, vitamins (including vitamin C), protein and
minerals.
450g
/ 1lb potatoes, peeled, grated, rinsed and dried
1
large parsnip, peeled and grated
50g
/ 20z plain flour
salt
and freshly ground pepper
3
x l5ml / 3tbsp vegetable oil
2
peppers, cored and roughly chopped
1
courgette, cut into chunks
2
cloves garlic, crushed
1
red onion, cut into chunks
2
x 125g / 2 x 4oz potatoes, well scrubbed
25g
/ 1oz vegetarian pecorino, flakes (optional)
1. Pre-heat
the oven to 220°C/425°F/Gas Mark 7
2. Mix together the grated potato, parsnip
and flour; season with the salt and pepper, then bind together
with 2 x 15ml spoon / 2tbsp of oil.
3. Divide into 4 mounds on a well greased
baking sheet and shape into 10cm / 4 inch nests with the
edges slightly raised. Cover with cling film and chill
for 30 minutes.
4. Meanwhile mix together the peppers,
courgette, garlic and onion.
Cut the potatoes lengthways into equal wedges and add to the other
vegetables.
5. Toss the vegetables in the remaining
oil with salt and pepper then roast in the oven for 20
minutes.
6. Turn the vegetables over. Uncover tarts
and place in oven on a separate sheet, continue cooking
for a further 20 minutes.
7. Transfer tarts to serving dishes and
spoon in roasted vegetables.
8. Top with flakes of pecorino cheese (optional)
and serve immediately.
|
| previous
page |
back
to first page |
 |
back
to the National Vegetarian Week Recipe Archive
The
history of National Vegetarian Week
|
|
|
|
Other
recipes in this series:
Martina
Navratilova's Pesto Sauce
Pasta
with Lentils and Apricot Sauce
Anthea
Turner's Chocolate & Rum Roulade
Roasted
Vegetable Layer
Nigel
Hawthorne's Potato & Fenugreek Curry
Sweet
and Savoury Mushroom Salad
Mixed
Cheese and Spring Onion Rolls
|
