from one generation to the next
The origins of skordalia are firmly planted in Greece. A traditional garlicky puree of either potatoes, moist bread or almonds emulsified with olive oil, it’s occasionally served as a dip but it’s more usual for skordalia to be served as a sauce beside fried fish, or vegetables that have been steamed, boiled or fried.
I am finding more and more to get excited about in Greg Malouf’s latest publication New Feast. Content with the almond skordalia from my local farmer’s market, I had never really interested in making my own until I read Malouf’s recipe. The use of parsnips as the base ingredient had me intrigued.
It was incredibly simple to make, but I had trouble reconciling Malouf’s inclusion of smoked cheese, it seemed at odds with the parsnips so I opted to substitute smoked almonds instead.
The pureed sweet flavoured parsnips, creamy from being cooked in milk make a a delicious carrier for garlic while the hint of lemon and the toasty smoked almonds add depth and complexity.It was delicious slathered on simple grilled chicken, dolloped on poached eggs and scooped up with crackers and crudite.
I’ll never buy skordlia again!
4 medium parsnips about 600g
300mls milk ( I used rice milk)
1 clove of garlic crushed to a paste with 1 teaspoon of sea salt
Juice of 1/2 lemon
50mls olive oil
50g smoked almond meal
sea salt, freshly ground black pepper
Peel the parsnips and chop into even sized pieces. Discard any woody hearts.
Put the parsnips and milk into a saucepan, bring to the boil, then reduce the heat and simmer uncovered until the parsnips are soft and the milk greatly reduced.
Tip the cooked parsnips with the remaining milk into the jug of the blender fitted with a steel blade. Add the garlic paste then reduce the parsnips to a smooth puree.
Scrape down the bowl, add the lemon juice, then with the motor running slowly add the olive oil.
Add the almond meal, pulse until just combined then taste and adjust the seasonings.
Allow the flavours to develop for a few hours before serving at room temperature as a sauce or dip.
I found this freezes well.