Potato Casserole W/Saffron, Almonds, Bread Cr

POTATO CASSEROLE W/SAFFRON, ALMONDS, BREAD CR

4 Preparation Time :

Categories : Vegetarian Casserole

Main dish

Amount Measure Ingredient -- Preparation Method -- -- --

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 t Paprika

1 c -- water; boiling

1 tb Pasley -- chopped, for garnish

375 degrees. Peel potatoes

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.

4. Per serving:

365 calories:

7 g prot;

12 g fat;

0 chol;

590 mg sod;

7 g fiber;vegan

Vegetarian Times, Nov 93/MM by DEEANNE - - - - - - - - - - - - - - - - - -