| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 6 | servings | |
INGREDIENTS
| 2 | lb | Boiling potatoes |
| Salt and pepper | ||
| Several pinches of saffron threads | ||
| 1 | tb | Virgin olive oil; up to 2 |
| 1 | sl | Dense white bread |
| 1/2 | c | Blanched almonds |
| Roughly chopped | ||
| 2 | lg | Garlic cloves |
| 1 | ts | Paprika |
| 2 | c | Boiling water |
| 1 | tb | Chopped parsley; for garnish |
INSTRUCTIONS
6 TO 8 SERVINGS DAIRY-FREE This is a very simple casserole based on just one main ingredient--potatoes--yet it's succulent and full of flavor. Preheat oven to 375 F. Peel potatoes. 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 into pieces and fry with almonds 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. Per serving: 271 cal.; 6g prot.; 9g total fat (1g sat. Fat); 43g cars.; 0 chol.; 41mg sod.; 5g fiber Converted by MC_Buster. Recipe by: Vegetarian Times, January 1999, page 47 Converted by MM_Buster v2.0l.
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