SKORDALIA SAUCE
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 min. When beets are tender, remove and
strain 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. Pour oil and vinegar over all, and serve. or serve with
Skordalia (garlic) Sauce. Serve hot or cold.
SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food
processor). Mash in potatoes, one by one, until you have a thick paste
(the more potatoes you use, the more sauce you get--but less potent).
Alternately add the oil and vinegar, beating constantly. If the sauce is
too thick for your taste, add a little water or fish or chicken stock. NO
LUMPS IN THIS SAUCE, P-L-E-A-S-E !!
NOTE: Many people like to add almonds or walnuts to skordalia. These
are mashed to a pulp and added to the paste before the potatoes, oil, and
vinegar.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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