Potato casserole w/saffron~ almonds~ bread cr
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Potato casserole w/saffron~ almonds~ bread cr
  Potato    Casserole    Almonds    Bread    Vegetarian  
Last updated 6/12/2012 1:18:50 AM. Recipe ID 49878. Report a problem with this recipe.
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      Title: Potato casserole w/saffron~ almonds~ bread cr
 Categories: Vegetarian, Casserole, Main dish
      Yield: 4 Servings
 
      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
 
   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
 




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Recipe ID 49878 (Apr 03, 2005)

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