POTATO CASSEROLE W/SAFFRON~ ALMONDS~ BREAD CRUMBS

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Recipe Name: POTATO CASSEROLE W/SAFFRON~ ALMONDS~ BREAD CRUMBS

Servings: 4

Comments:

 

2 Pound(s) Potatoes

Salt and pepper

Saffron threads (several

-pinches)

2 Tablespoon(s) Spanish or other fragrant

-virgin olive oil

1 Slice dense white bread

1/2 Cup(s) Almonds, blanched; roughly

-chopped

2 Large Garlic cloves

1 Teaspoon(s) Paprika

1 Cup(s) ;water; boiling

1 Tablespoon(s) 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

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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