* Exported from MasterCook *
Almond Skordalia - Greek
Recipe By :Easy Homemade Condiments by Chef Ana Sortun
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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2 baking potatoes -- (1 pound)
1 cup extra-virgin olive oil
3/4 cup blanched almonds -- coarsely chopped
1/2 cup water
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon freshly squeezed lemon juice
Salt
1.In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.
2.In a blender, combine the olive oil, almonds, water, garlic and lemon juice and puree until very smooth. Stir the almond mixture into the potatoes until smooth. Season the skordalia with salt and serve warm or at room temperature.
SERVINGS: Makes about 2 cups
ACTIVE: 10 MIN TOTAL TIME: 30 MIN
Ana Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version with fluffy baking potatoes and plenty of olive oil. It's important to use a blender, not a food processor, to achieve the desired silky consistency. If the skordalia seems too thick, simply stir in a little water.
Cuisine:
"Greek"
Source:
"Food & Wine, June 2007"
S(Formatted by Chupa Babi):
"Sept 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 179 Calories; 17g Fat (83.4% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 26351 0 0
