Skordalia is usually served with batter-fried fish (notably salt cod, μπακαλιάρος), fried vegetables (notably eggplant and zucchini), poached fish, or boiled vegetables (notably beets). It is sometimes used as a dip. In this version celery root is used instead of potatoes.
Preheat oven to 350F. In a small sauce-pan cover the garlic with the oil and simmer over low heat until the garlic is tender, about 12 minutes. Let the garlic stand in the oil.
Peel the celery root and cut into 1-inch cubes. In a saucepan, cover the celery root with water and bring to a boil. Add a large pinch of salt and simmer for about 25 minutes.
Drain and spread out on a work surface or baking sheet. Let dry for 5 minutes.
Meanwhile, spread the almonds in a pie plate and toast in the over for about 7 minutes, until golden brown. Let cool. Transfer the celery root to a food processor. Add the garlic, then the almonds and lemon juice and puree. With the machine on gradually pour in the garlic-infused olive oil. Season with salt, stir in 1/4 cup of water and serve. MAKE AHEAD; Can be refrigerated, Reheat gently.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 132 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 958mg | 33 % | |
Potassium 307.3mg | 8 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.7g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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