moroccan potato casserole
 
6 clove  garlic, peeled
2 tsp  paprika
1/2 tsp  ground cumin
1/4 tsp  ground cayenne pepper
3/4 cup  chopped fresh cilantro
3/4 cup  chopped fresh parsley
  juice of 1 lemon
3 Tbsp  wine or herb vinegar
2 - 3 Tbsp  oil
1-1/2 lb.  red potatoes, sliced 1/2 inch thick
3 large  red, green or yellow bell peppers, mixed
2 stalk  celery, cut into 1 inch pieces
1 lb.  tomatoes, each cut into 8 wedges
1 to 2 Tbsp  olive oil
 
preheat oven to 350 degrees. seed and cut the peppers into 1 1/2 inch 
pieces. combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne 
in 
a food processor bowl. process until mixture forms a paste. add herbs, 
and 
blend. add lemon juice, vinegar, and 2 to 3 tablespoons oil; blend. 
season 
to taste with salt. in a large bowl, combine potatoes, peppers, and 
celery. season with salt, and toss with herb sauce. transfer to a large 
shallow baking dish. scatter tomatoes among the potato mixture. drizzle 
to 2 tablespoons oil over top, and cover with foil. bake for 35 minutes. 
 
remove foil. continue baking until vegetables are tender, 20 to 30 
minutes. serve warm. makes 6 servings 
 
 
 
(ID: 77865) Mirror: rec.food.recipes: Mon, Nov 17, 2003


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