Moroccan Potato Casserole

[Guest guest]

I would pre-boil the potatoes for this one. Otherwise it takes _forever_

to cook.

 

Laura

 

* Exported from MasterCook Mac *

 

Moroccan Potato Casserole

 

Recipe By : Vegetarian Times, February 1999, pg. 56

Serving Size : 4 Preparation Time :1:00

Categories : One Dish Meals Stews and Casseroles

Main Dish Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cloves garlic

1 pinch salt -- to taste

2 tsps paprika

1/2 tsp ground cumin

1/4 tsp cayenne

3/4 c fresh cilantro -- chopped

3/4 c fresh parsley -- chopped

1 ea lemons -- juiced

3 tbsps red wine vinegar

2 tbsps olive oil

1 1/2 lbs red potatoes -- sliced 1/2 " thick

3 lg red and green bell peppers -- cut in 1 " squares

4 stalks celery -- cut in 2 " pieces

1 pinch salt -- to taste

1 lb tomatoes -- cut in eighths

1 tbsp olive oil

 

Preheat oven to 350 degrees.

 

Sauce: In a food processor, combine garlic with 1/2 teaspoon salt, paprika,

cumin and cayenne and process until it forms a paste. Add herbs and pulse a few

times to blend. Add lemon juice, vinegar and olive oil and blend. Season with

salt.

 

In large bowl, combine potatoes, bell peppers and celery. Season with salt and

toss with sauce. Transfer to a large, shallow baking dish and scatter tomatoes

among potato mixture. Drizzle oil over top, cover with foil and bake for 35

minutes. Remove foil and bake until vegetables are tender, 20-30 minutes. Serve

warm.

 

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Per serving: 252 Calories; 11g Fat (36% calories from fat); 5g Protein; 38g

Carbohydrate; 0mg Cholesterol; 125mg Sodium

 

NOTES : To reduce cooking time, pre-cook potatoes.