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<span style="font-weight: bold"><span style="font-size: 14pt">MOROCCAN MASHED POTATO CASSEROLE</span></span>
<span style="font-style: italic">Recipe from Gil Marks' "Olive Trees and Honey"</span>
(Preparation and cooking time 11/2 hours )
2 pound unpeeled baking (russet) potatoes
2 teaspoons table salt or 4 teaspoons kosher salt
3 tablespoons vegetable oil
3 onions, chopped
1 to 2 cloves garlic, mashed
6 large eggs
½ teaspoon freshly ground black or white pepper
¼ teaspoon ground turmeric
1 carrot, diced and steamed until tender
1 cup green peas or 4 scallions, sliced
1 / 3 cup chopped fresh parsley or cilantro
Preheat oven to 350 F.
Boil potatoes (using 1/2 the salt). Drain and cool potatoes, peel and return to the pot. Mash well, but don't overmix.
In a large skillet, heat the oil over a medium flame. Add the onions and saute until lightly golden, about 15 minutes. Add the garlic and saute an additional minute. Set aside.
One at a time, beat the eggs into the potatoes. Add the remaining salt, pepper and turmeric. Stir in the onions, carrot, peas and parsley.
Generously oil a shallow 8-cup baking dish (8-inch square dish). Place the dish in the oven and heat until hot, about 3 minutes. Spoon the potato mixture into the dish and bake until golden and set, about 50 minutes. Serve warm.
Makes 6 to 8 servings.
<span style="font-style: italic">Recipe from Gil Marks' "Olive Trees and Honey"</span>
(Preparation and cooking time 11/2 hours )
2 pound unpeeled baking (russet) potatoes
2 teaspoons table salt or 4 teaspoons kosher salt
3 tablespoons vegetable oil
3 onions, chopped
1 to 2 cloves garlic, mashed
6 large eggs
½ teaspoon freshly ground black or white pepper
¼ teaspoon ground turmeric
1 carrot, diced and steamed until tender
1 cup green peas or 4 scallions, sliced
1 / 3 cup chopped fresh parsley or cilantro
Preheat oven to 350 F.
Boil potatoes (using 1/2 the salt). Drain and cool potatoes, peel and return to the pot. Mash well, but don't overmix.
In a large skillet, heat the oil over a medium flame. Add the onions and saute until lightly golden, about 15 minutes. Add the garlic and saute an additional minute. Set aside.
One at a time, beat the eggs into the potatoes. Add the remaining salt, pepper and turmeric. Stir in the onions, carrot, peas and parsley.
Generously oil a shallow 8-cup baking dish (8-inch square dish). Place the dish in the oven and heat until hot, about 3 minutes. Spoon the potato mixture into the dish and bake until golden and set, about 50 minutes. Serve warm.
Makes 6 to 8 servings.
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