| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Ethnic, Relishes, Vegetarian, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 2/3 |
kg |
Potatoes |
| 90 |
g |
Garlic heads |
| 4 |
|
Lemons |
| 370 |
ml |
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
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”