Recipe for Moroccan Potato Casserole (9) 
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Yield:
4
Ingredients:
Amount Ingredient
SAUCE ----------------
6 med garlic cloves, peeled
2 x paprika
1/2 tsp salt
1/2 tsp ground cumin
1/2 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, scrubbed
and sliced 1/2-inch thick
4 stalk celery
cut into 2-inch pieces
Salt to taste
3 lrg bell peppers
(one each re (one each red, green and yellow)
cut into 1 1/2-inch squares
3 med tomatoes, up to 2
cut into 8 wedges
Instructions:
Instructions: 4 To 6 SERVINGS DAIRY-FREE

Your kitchen will be filled with the irresistible smell of aromatic spices when you prepare this homey onepot meal. A shredded carrot salad makes a great accompaniment.

Preheat oven to 350 F. Make sauce: In food processor, combine garlic, paprika, salt, cumin and cayenne and process until paste forms. Add cilantro and parsley and pulse a few times to blend. Add lemon juice, vinegar and oil and process until blended. Season with salt to taste.

In large bowl, combine potatoes, celery and bell peppers. Season with salt to taste. Add sauce and toss to blend. Transfer to large, shallow baking dish, tuck tomatoes into mixture and drizzle with oil. Cover with foil and bake 35 minutes. Uncover and bake until potatoes are tender, about 20 minutes more.

Serve hot.

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