Kopytka with Roasted Vegetables and Smoked Paprika

Ingredients

• about 910 g Potatoes, boiled and mashed
• 1 cup Tapioca Starch
• 0.5 cup Potato Starch
• 2 Egg Yolks
• 1 tsp Salt
• 2 tbsp Olive Oil
• 2 Bell Peppers (mixed colors), chopped
• 1 Red Onion, chopped
• 1 Zucchini, chopped
• 1 tbsp Smoked Paprika
• 2 cloves Garlic, minced
• 2 tbsp Fresh Parsley, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2In a large bowl, combine mashed potatoes, tapioca starch, potato starch, egg yolks, and salt. Mix until a smooth dough forms.
3. 3On a lightly floured surface (use tapioca starch), roll out the dough into a long rope about 2.54 cm thick.
4. 4Cut the rope into 2.54 cm pieces. These are your kopytka.
5. 5In a large pot, bring salted water to a boil. Add the kopytka and cook until they float to the surface, about 3-5 minutes.
6. 6While the kopytka are cooking, toss the bell peppers, red onion, and zucchini with olive oil, smoked paprika, garlic, salt, and pepper.
7. 7Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
8. 8Drain the kopytka and toss them with the roasted vegetables. Garnish with fresh parsley and serve immediately.

Substitutions

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