Recipe By :
Serving Size : 4 Preparation Time :0:00
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
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
