Moroccan Potato and Lemon Casserole

[Guest guest]

This is from Colin Spencer's book Green Gastronomy, an excellent

vegan book with many gluten free recipes. I have been making this

recipe for years and it is delicious.

100ml olive oil 900g potatoes, peeled and sliced

2 large onions zest & juice 3 lemons

1 head of garlic, chpd 860ml veg. stock

1tsp gr.cumin sea salt

1tsp. gr.coriander 3T chpd parsley

2 green chillies, seeded and chopped

(I use jalapenos from a jar)

 

Heat olive oil in large pan, saute onions, garlic and spices few

minutes. Add potatoes, lemon zest and juice, stock and salt, bring

to boil and simmer gently 15-20 min. Drain off excess liquid and

reserve for soup. Place potato mixture in serving dish, sprinkle

with parsley and serve with Spinach cream as follows.

Spinach Cream.

225g spinach leaves, roughly chpd salt and pepper

3T olive oil 3T soya cream (I use a lesser

amount of soy milk)

The combination of the lemon potato and spinach cream flavours are

lovely.

[Guest guest]

, " hollyhedge_2004 "

<bethbell wrote:

>

> This is from Colin Spencer's book Green Gastronomy, an excellent

> vegan book with many gluten free recipes. I have been making this

> recipe for years and it is delicious.

> 100ml olive oil 900g potatoes, peeled and sliced

> 2 large onions zest & juice 3 lemons

> 1 head of garlic, chpd 860ml veg. stock

> 1tsp gr.cumin sea salt

> 1tsp. gr.coriander 3T chpd parsley

> 2 green chillies, seeded and chopped

> (I use jalapenos from a jar)

>

> Heat olive oil in large pan, saute onions, garlic and spices few

> minutes. Add potatoes, lemon zest and juice, stock and salt,

bring

> to boil and simmer gently 15-20 min. Drain off excess liquid and

> reserve for soup. Place potato mixture in serving dish, sprinkle

> with parsley and serve with Spinach cream as follows.

> Spinach Cream.

> 225g spinach leaves, roughly chpd salt and pepper

> 3T olive oil 3T soya cream (I use a lesser

> amount of soy milk)

> The combination of the lemon potato and spinach cream flavours are

> lovely.

>

[Guest guest]

-Sorry - the RA has affected my hands and my memory - forgot the

instructions for Spinach Cream.

Heat oil in pan, season, cover pan and leave on low heat 10 minutes

or until spinach soft. Cool, puree, Add the cream or soy milk and

refrigerate for a few hours. Serve cold with the hot Moroccan

Potato and Lemon casserole.

 

 

-- In , " hollyhedge_2004 "

<bethbell wrote:

>

> This is from Colin Spencer's book Green Gastronomy, an excellent

> vegan book with many gluten free recipes. I have been making this

> recipe for years and it is delicious.

> 100ml olive oil 900g potatoes, peeled and sliced

> 2 large onions zest & juice 3 lemons

> 1 head of garlic, chpd 860ml veg. stock

> 1tsp gr.cumin sea salt

> 1tsp. gr.coriander 3T chpd parsley

> 2 green chillies, seeded and chopped

> (I use jalapenos from a jar)

>

> Heat olive oil in large pan, saute onions, garlic and spices few

> minutes. Add potatoes, lemon zest and juice, stock and salt,

bring

> to boil and simmer gently 15-20 min. Drain off excess liquid and

> reserve for soup. Place potato mixture in serving dish, sprinkle

> with parsley and serve with Spinach cream as follows.

> Spinach Cream.

> 225g spinach leaves, roughly chpd salt and pepper

> 3T olive oil 3T soya cream (I use a lesser

> amount of soy milk)

> The combination of the lemon potato and spinach cream flavours are

> lovely.

>

[Guest guest]

Here is the recipe with the imperial conversions as it appears in the

Files. You can find it in the Files in " Mains " , then " Stews and

Casseroles " and finally " Vegetable " .

 

 

 

Moroccan Potato and Lemon Casserole

 

 

This is from Colin Spencer's book " Green Gastronomy " , an excellent

vegan book with many gluten free recipes. I have been making this

recipe for years and it is delicious. The combination of the lemon

potato and spinach cream flavours are lovely.

 

 

100 ml (3 1/3 fl oz) olive oil

900 g (2 lb) potatoes, peeled and sliced

2 large onions

zest and juice of 3 lemons

1 head of garlic, chopped

860 ml (29 fl oz) vegetable stock

1 tsp ground cumin

sea salt, to taste

1 tsp ground coriander

3 Tbsp (9 tsp) chopped parsley

2 green chillies, seeded and chopped (I use jalapenos from a jar)

 

" Spinach Cream " , to serve (recipe below)

 

 

1. Heat olive oil in large pan. Saute onions, garlic and spices few

minutes.

 

2. Add potatoes, lemon zest and juice, stock and salt. Bring to boil

and simmer gently 15 to 20 minutes.

 

3. Drain off excess liquid and reserve for soup.

 

4. Place potato mixture in serving dish, sprinkle with parsley and

serve with " Spinach Cream " as follows.

 

 

 

 

 

Spinach Cream

 

 

225 g (8 oz) spinach leaves, roughly chopped

salt and pepper, to taste

3 Tbsp (45 ml) olive oil

3 Tbsp (45 ml) soya cream (I use a lesser amount of soy milk)

 

 

1. Heat oil in pan. Add spinach, season, cover pan and leave on low

heat for 10 minutes or until spinach soft.

 

2. Cool, puree.

 

3. Add the cream or soy milk and refrigerate for a few hours.

 

4. Serve cold with the hot " Moroccan Potato and Lemon Casserole " .