* Exported from MasterCook *
Modern Garlicky Potato Sauce - a thinner skordalia
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces starchy potatoes -- such as russets, peeled and cut into chunks
Kosher salt and freshly ground pepper
1 clove garlic -- to 2 cloves, or to taste
1/2 cup extra virgin olive oil
2 Tablespoons fresh lemon juice -- to 3 tablespoons
1/2 teaspoon finely grated lemon zest -- lightly packed
In a medium saucepan, combine the potatoes, 2 teaspoons alt, and water to
cover by 1 to 2 inches and bring to a boil over high-heat. Reduce the heat
to maintain a vigorous simmer and cook, uncovered, until very tender when
pierced with a fork, 20 to 25 minutes. Scoop out about 1 cup of the
cooking water and reserve and then drain the potatoes in a colander.
Transfer the potatoes to a food processor, add the garlic, and pulse a few
times. Then, with the motor running, drizzle in the oil. (The sauce may
look slightly curdled at this point, but it will smooth out as you add
cooking water later.) Pulse as you add the lemon juice and lemon zest and
then add enough of the cooking water to give the sauce the consistency of
thin sour cream. Season generously with salt and pepper.
Makes about 1 1/2 cups (6 one-quarter cup servings)
Storage: refrigerate in an airtight container for up to 3 days. The sauce
does not freeze well.
Quick Change: add 1 Tablespoon fresh dill with the lemon juice.
AuthorNote: Potato may seem an unlikely main ingredient for a sauce, but
when pureed and emulsified with olive oil, lemon juice, and a bit of
water, this Greek-inspired sauce is luscious and a great dip for
vegetables. Use a good-quality olive oil, something fruity and fragrant
but not biting, and add the garlic cloves to your taste.
Cuisine:
"Greek"
Source:
"Modern Sauces: More than 150 Recipes for Every Cook, Every Day by
Martha Holmberg, 2013"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 191 Calories; 18g Fat (83.1%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0
Fruit; 3 1/2 Fat.
Nutr. Assoc. : 904796 0 0 0 0 802
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