*  Exported from  MasterCook  *
 
               POTATO CASSEROLE W/SAFFRON, ALMONDS, BREAD CR
 
 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
   
    Vegetarian Times, Nov 93/MM by DEEANNE
  
 
 
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