Ingredients with Measurements:
- 2 cups of mashed potatoes
- 1 cup of blanched almonds
- 6 cloves of garlic
- 1/4 cup of white wine
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- Salt and pepper to taste
- Water as needed
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, combine the mashed potatoes, blanched almonds, and garlic. Pulse until the mixture is smooth.
2. Slowly add the white wine, olive oil, and lemon juice to the mixture while continuing to blend.
3. If the mixture is too thick, add water as needed until it reaches the desired consistency.
4. Season with salt and pepper to taste.
5. Transfer the skordalia to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 8g
Substitutions for ingredients:
- Instead of mashed potatoes, you can use boiled and mashed cauliflower or white beans.
- Instead of blanched almonds, you can use blanched cashews or pine nuts.
- Instead of white wine, you can use vegetable broth or apple cider vinegar.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a twist on the classic recipe.
- Use roasted garlic instead of raw garlic for a milder flavor.
- Add fresh herbs like parsley, dill, or basil for extra flavor.
Tips and tricks:
- To make the skordalia smoother, soak the blanched almonds in water overnight before blending.
- Adjust the consistency of the skordalia by adding more or less water.
- Serve with pita bread, crackers, or vegetables for dipping.
Storage instructions:
- Store the skordalia in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Skordalia is best served at room temperature, but if you prefer it warm, microwave it for 30 seconds or heat it in a saucepan over low heat.
Presentation ideas:
- Serve the skordalia in a shallow bowl with a drizzle of olive oil and a sprinkle of chopped fresh parsley.
Garnishes:
- Drizzle with olive oil and sprinkle with chopped fresh parsley.
Pairings:
- Serve with grilled meats or fish, roasted vegetables, or a Greek salad.
Suggested side dishes:
- Pita bread, crackers, or vegetables for dipping.
Troubleshooting advice:
- If the skordalia is too thick, add more water or olive oil.
- If the skordalia is too thin, add more mashed potatoes or blanched almonds.
Food safety advice:
- Keep the skordalia refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- Skordalia is a traditional Greek dip made with mashed potatoes, garlic, and olive oil. It is often served with fried fish or vegetables.
Flavor profiles:
- Creamy, nutty, garlicky, tangy.
Serving suggestions:
- Serve as a dip or spread for bread, crackers, or vegetables.
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Region: Greek