| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Casserole, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Potatoes |
|
|
Salt and pepper |
|
|
Saffron threads (several pinches) |
| 2 |
tb |
Spanish or other fragrant virgin olive oil |
| 1 |
|
Slice dense white bread |
| 1/2 |
c |
Almonds, blanched; roughly chopped |
| 2 |
lg |
Garlic cloves |
| 1 |
ts |
Paprika |
| 1 |
c |
;water; boiling |
| 1 |
tb |
Pasley; chopped, for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees. Peel potatoes (leave skins on if thepotatoes
were organically grown). Cut into large chunks and place in a baking dish
large enough for potatoes to form a single layer. Season with salt and
pepper and sprinkle with saffron.
In a skillet, heat oil. Tear bread in pieces and fry with almonds and
garlic until golden, about 5 minutes.
Remove garlic if it gets too dark. Grind bread-almond mixture with a
mortar and pestle or in a food processor with a little boiling water until
fairly smooth, then stir in paprika and season with salt and pepper.
Add bread-almond mixture to the potatoes, along with remaining water.
Cover dish with foil and bake 45 minutes. Remove foil, stir contents and
continue baking until liquid has been absorbed and potatoes are tender.
Broil to brown the top. Garnish with parsley.
Serves 4.
Per serving: 365 calories: 7 g prot; 12 g fat; 55 g carb; 0 chol; 590 mg
sod; 7 g fiber;vegan
Vegetarian Times, Nov 93/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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