Recipe for Moroccan Potato Casserole 
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Yield:
8
Ingredients:
Amount Ingredient
SAUCE ----------------
6 x cloves garlic
Salt
2 tsp paprika
1/2 tsp ground cumin
1/4 tsp cayenne
3/4 cup chopped fresh cilantro
3/4 cup chopped fresh parsley
1 x lemon, Juice of
3 tbl red wine vinegar
2 tbl olive oil, up to 3
----------------- CASSEROLE ----------------
1/2 lb red-skin potatoes
sliced 1/2-inch thick
3 lrg bell peppers
(one each red, green and yellow)
cut into 1 1/2-inch squares
4 x ribs celery
cut into 2-inch pieces
Salt to taste
1 lb tomatoes, cut into eighths
Instructions:
Instructions: 8 SERVINGS DAIRY-FREE

Substantial and fragrant with the irrexixtible smell of aromatic spices, this homey one-pot meal can be a main course for four people.

Preheat oven to 350 F.

Sauce: In a food processor, combine garlic with 1/2 teaspoon salt, paprika, cumin and cayenne and process until it forms a paste. Add herbs and pulse a few times to blend. Add lemon juice, vinegar and olive oil and blend.

Season with salt.

In large bowl, combine potatoes, bell peppers and celery. Season with salt and toss with sauce. Transfer to a large, shallow baking dish and scatter tomatoes among potato mixture. Drizzle oil over top, cover with foil and bake for 35 minutes. Remove foil and bake until vegetables are tender, 20 to 30 minutes. Serve warm.

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