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My review
Moroccan Potato Casserole
NIBLETS
"This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great vegan recipe!"
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Ingredients
1 h 45 m servings 237 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl. Process until mixture forms a paste. Add herbs, and pulse a few times to blend. Add lemon juice, vinegar, and 2 to 3 tablespoons olive 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 1 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.
Nutrition Facts
Per Serving: 237 calories; 12.1 g fat; 30.9 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 45 mg sodium. Full nutrition
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Reviews
Read all reviews 4356 Ratings
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Most helpful positive review
2/28/2003
An update... After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison's "Vegetarian Cooking for Everyone". Imagine my surprise when I...
Most helpful critical review
9/16/2009
A decent side to complement a main dish, but don't be fooled, this recipe is no casserole--it's nothing more than roasted veggies with a herb-intensive marinade. I probably won't take the time t...
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2/28/2003
An update... After making this for years, and enjoying it, I started to get into vegetarian cooking and purchased Deborah Madison's "Vegetarian Cooking for Everyone". Imagine my surprise when I...
1/20/2001
This recipe is great for those who love well-spiced (but not necessarily hot) recipes! Even if you're not a cilantro fan, you'll still love this one. Make sure to taste the herb sauce after ad...
5/22/2002
I love this dish! It's *always* a hit for company or potlucks. Even my mother -- who professes to hate cilantro -- loves it. I find it needs a longer baking time than the recipe says.
11/6/2004
This was a fair amount of work, and I did it the easy way. Instead of fresh herbs, I used 2 tbsp. of dried cilantro and parsley. Since there was less to "process," I was able to mix up the sauce...
9/16/2009
A decent side to complement a main dish, but don't be fooled, this recipe is no casserole--it's nothing more than roasted veggies with a herb-intensive marinade. I probably won't take the time t...
1/5/2003
I made it this week and it was FABULOUS!!! The only thing I might do differently is add a can of chopped, stewed tomatos with half the can of juice instead of the fresh tomatos since I really l...
8/27/2009
I did not care for this. I'm giving it two stars instead of one because it presents really nicely. With some major overhaul of spices this could be a very nice dish. It was very pretty. Follo...
7/26/2001
The sauce was very tasty, but the potatoes were not even close to tender, even after I added 15 minutes to the time. It might be a good idea to precook the potatoes before baking.