| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Ethnic, Relishes, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 2/3 | kg | Potatoes |
| 90 | g | Garlic heads |
| 4 | Lemons | |
| 370 | Olive oil | |
| 6 | Black olives | |
| 3 | Lemon slices | |
| Sea salt to taste | ||
| Pinch of parsley |
INSTRUCTIONS
This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon. Notes The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables. Posted by Kaz Glover in Intercook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1509
Calories From Fat: 70
Total Fat: 8.2g
Cholesterol: 0mg
Sodium: 614.2mg
Potassium: 7509.8mg
Carbohydrates: 332.6g
Fiber: 40.8g
Sugar: 16.9g
Protein: 40.2g