Skordalia - CD Recipes -
Cooking District Recipes


Photo by kennejima
Categories: Appetizers, Dips, Greek, Spreads, Vegan, Vegetables, Vegetarian
Photo by kennejima
Step 1
2 baking potatoes • peeled
1 cup extra-virgin olive oil
3/4 cup walnuts • roughly chopped
4 garlic clove • roughly chopped
1 splash fresh squeezed lemon juice
 sea salt
Place the potatoes in a medium saucepan and cover with cold water.

Bring to a boil and cook the potatoes for about 20 minutes or until potatoes are fork tender.

Drain, and then pass the potatoes through a ricer into a medium bowl.

In a blender or food processor, puree the olive oil, walnuts, water, garlic and lemon juice and puree until very smooth. Stir the walnut/garlic mixture into the riced potatoes until it is all smooth. Season with salt to taste. Can be served warm or room temperature.


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