Skordalia is a treat during the Greek Orthodox fasting season! It is one of those special meze you wait for during lent. Skordalia is primarily served with fish, but I love serving it with other dips and a fresh heirloom crudité or adding it as a side dish paired with a main course. Recipes vary from regions within Greece but I prefer to roast the garlic instead of adding it raw. I think it really elevates an old world recipe as roasting garlic really concentrates the flavors and adds a deep complexity to the dip. My mother is from Sparta, and their variation of Skordalia is to add chestnuts to the dip. Other islands in Greece add pine nuts, almonds and walnuts to their Skordalia. You can truly choose your own adventure with this recipe. This roasted garlic sauce is fluffy and is perfect to pair with grilled meats, fish, raw vegetables and fresh bread. Enjoy!
Peel potatoes cut into small pieces salt your water and boil until tender Remove the crust of the bread and soak in water for 30 second squeeze out excess water from the bread Drain potatoes and place in electric mixer add bread and whip until mixed Peel garlic and drop in mixture Add vinegar, olive oil, lemon juice and salt and pepper to taste Whip well and it should have a white creamy appearance Do not use a food processor it will make the dip gummy
Do not put the little green stem of the garlic in the dip, it will make it bitter and strong tasting.
Add more olive oil if neededRoasted garlic skordalia mashed garlic potatoes
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