Best Potato Garlic Puree Skordalia Recipes
BEET SALAD WITH SKORDALIA DRESSING (GARLIC-POTATO PUREE)
This is a great 'salad' that may be best served as an appetizer. Crusty bread to accompany (and to spread extra skordalia on).
Provided by evelynathens
Categories Greek
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Select fresh tender beets and cut off the tops and roots. Wash the beets, without removing the skins, and boil in a large pot with ample water.
- Meanwhile, clean the beet greens with the stems; add to the pot after the beets have cooked 30 minutes. When beets are tender, remove and strain off the liquid.
- Peel the beets and cut them into round slices; chop up the greens. Mound greens in center of a platter and surround them with the beet slices.
- Dress with olive oil, lemon juice and salt and pepper to taste. Serve with the skordalia (the skordalia is served as a 'meze' - in it's own bowl, and dibs and dabs of the skordalia are enjoyed with forkfuls of the beet slices and/or greens). Make sure you have a good quality, artisanal loaf of bread to enjoy with this.
- To make Skordalia: Clean garlic and mash it completely (you may use food processor or blender). Mash in potatoes, one by one, until you have a thick puree. Alternately, add the oil and vinegar, beating constantly getting rid of all lumps (you want it very smooth). Many people like to add almonds or walnuts to skordalia, but this is optional.
Nutrition Facts : Calories 752.5, Fat 72.3, SaturatedFat 10, Sodium 103.1, Carbohydrate 25.7, Fiber 4, Sugar 10.5, Protein 3.9
POTATO-GARLIC PUREE (SKORDALIA)
Skordalia is the pungent garlicky dipping sauce that Greeks traditionally eat with fried fish such as cod and with boiled vegetables. Cannot remember who gave me this recipe but its excellent
Provided by malinda sargent
Categories Dips
Time 40m
Number Of Ingredients 5
Steps:
- 1. Wash the potatoes well. Bring them to a boil in a large pot of water, and remove them when they are tender enough for a fork to break through them easily (about 15-20 minutes).
- 2. Using a mortar and pestle, pound and crush the garlic and a little salt to a pulp. Peel the first potato- they should all be hot- and pound it together with the garlic, drizzling in olive oil and lemon juice, until the potato is creamy. Repeat with remaining potatoes, olive oil, and lemon juice. Adjust seasoning with salt and additional olive oil and lemon juice if necessary. Serve immediately.
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