Almond Skordalia
By
C G
@Celestina9000
1
(Greek Garlic Dip/Sauce) Ah, fingerling potatoes in our CSA box...what to make...? Skordalia! Use a blender and NOT a food processor to achieve the desired consistency. If you are wanting an even creamier flavor, you can stir in about 2-3 tablespoons of whole milk plain yogurt/Greek yogurt. From Food&Wine.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
2 cups
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
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2baking potatoes (tested with fingerlings and equivalent to 2 large baking potatoes)
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1 cextra virgin olive oil (which was reduced to 1/2 cup)
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3/4 cblanched almonds, coarsely chopped
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1/2 cwater (used the liquid from boiling the potatoes)
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1 1/2 Tbspfresh garlic, peeled and coarsely chopped
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1 Tbspfreshly squeezed lemon juice, to taste
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1/2 tsplemon zest, finely grated ( optional and which is not original to the recipe but i like it)
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·salt, to taste
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·fresh herb, for garnish (your choice: mint, dill, basil or flat leaf parsley)
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2-3 Tbspwhole milk plain yogurt or greek yogurt (optional)
How to Make Almond Skordalia
- In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, *reserve a little bit of the liquid*, peel, then pass the potatoes through a ricer into a medium bowl while they are still hot.
- In a blender, combine the olive oil, almonds, water or potato cooking water, garlic, lemon juice and zest and puree until very smooth. Add more olive oil to help blend the ingredients well.
- Stir the almond mixture into the potatoes until smooth.You can also stir in some plain yogurt at this point if desired, too. Season the skordalia with salt, a drizzle of olive oil, fresh herb garnish if desired and serve warm or at room temperature.
About Almond Skordalia
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian, Vegan
Hashtag: #Greek dip sauce vegetarian
