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Potato Casserole Veg  HT  MC  N. African   110mins

 

Serves  4      Hot    Vegetarian  Vegan   Vegetables  Main  Course   Dairy Free   Eggless

 

 Ingredients:

6 Garlic Cloves

Salt

2 teasp Paprika

˝ teasp Ground Cumin

˝ teasp Cayenne Pepper

1 tbsp Freshly chopped Coriander

2 tbsp Freshly chopped Parsley

The Juice of 1 Lemon

3 tbsp Red Wine Vinegar

 

3 tbsp Olive Oil

675g/1˝lb Potatoes, peeled and thickly sliced

1 Red Capsicum (Sweet Pepper)

1 Green Capsicum

1 Yellow Capsicum

4 Sticks Celery, cut into 5cm/2 inch pieces

450g/1lb Tomatoes, cut into eighths

extra Olive Oil

Instructions

 

1.  Preheat the oven to 180C, 350F, Gas mark 4.  Cut all the Capsicums (peppers) into 2.5cm/1 inch squares.

   

2. Combine the garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor and process until smooth.

 

3. Add the herbs, lemon juice, vinegar, and 2 to 3 tablespoons olive oil pulse a few times to blend. Season to taste with salt.

 

4. In a large bowl, mix together the potatoes, peppers, and celery. Season with salt  and toss with the herb paste.

 

5. Transfer to a large shallow ovenproof dish. Scatter tomatoes among the potato and drizzle with a little olive oil.

 

6. Cover with a lid or aluminium foil and bake for 35 minutes. Remove the lid and continue to cook for 20 to 30 minutes or until the vegetables are tender. Serve hot.

 

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables

 

 

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Key techniques required to make this recipe

 

Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.
 

Freeze/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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