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Skordalia With Summer Vegetables

skordalia is a greek garlic sauce thats traditionally served with vegetables and fish often made with almonds this is a regional version that uses mashed potato

The ingredient of Skordalia With Summer Vegetables

  • 4 medium about 750g desiree potatoes peeled coarsely chopped
  • 3 garlic cloves crushed
  • 60ml 1 4 cup fresh lemon juice
  • salt
  • 250ml 1 cup extra virgin olive oil
  • 1 egg lightly beaten
  • steamed asparagus to serve
  • red radishes washed dried stems and roots trimmed quartered to serve

The Instruction of skordalia with summer vegetables

  • cook the potato in a large saucepan of lightly salted boiling water for 15 minutes or until tender drain well and return to the pan use a potato masher or fork to mash until smooth transfer the mashed potato to a large bowl add the garlic and lemon juice and use a wooden spoon to beat until well combined taste and season with salt
  • use an electric beater to beat the potato mixture gradually adding the oil in a thin steady steam until well combined add the egg and beat until thick and glossy
  • transfer the skordalia to a serving bowl arrange the steamed asparagus and radish on a large serving plate and serve immediately with the skordalia

Nutritions of Skordalia With Summer Vegetables

calories: 323 606 calories
calories: 29 grams fat
calories: 5 grams saturated fat
calories: 12 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 3 grams protein
calories: n a
calories: 14 24 milligrams sodium
calories: https schema org
calories: nutritioninformation

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