Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, skordalia with walnuts and potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Boil the potatoes with their skin. Meanwhile blend the walnuts to a smoth paste in a food processor. Skordalia is like other Greek dips; rich, healthy, full of antioxidants, in this case from the garlic and olive oil (and walnuts if you add them).
Skordalia with walnuts and potatoes is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Skordalia with walnuts and potatoes is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook skordalia with walnuts and potatoes using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Skordalia with walnuts and potatoes:
- Make ready 3 boiled potatoes
- Make ready 4-5 cloves garlic
- Take 1 handful walnuts
- Get oil
- Make ready juice of half a lemon
- Prepare 1 tbsp vinegar
- Take salt
- Prepare white pepper
It's very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditionally it's served with beets and beet greens), with warm pita bread, or with fish. Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of Ingredients.
Instructions to make Skordalia with walnuts and potatoes:
- Boil the potatoes with their skin.
- Meanwhile blend the walnuts to a smoth paste in a food processor.
- Finely chop the garlic.
- Using a mortar and pestle beat the garlic pieces with the ground walnut paste until they are fully combined and get a creamy consistency (I do that while the potatoes are boiling).
- When the potatoes are ready, peel them and mash them in the low setting of the blender. Then add the mixture of garlic and walnuts plus the vinegar. When they are thoroughly combined add alternatively the oil and the lemon and mix by hand until you achieve the desired taste. Then the salt and pepper and it is ready.
- Place in the fridge for at least an hour before you serve.
Russet potatoes will work well also. Skordalia or skordhalia or skorthalia, is a thick purée (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base (often in a large mortar and pestle) — which may be a purée of potatoes (particularly in Cephalonia), walnuts, almonds. Potatoes, garlic, walnuts, and lots of lemon juice and vinegar create an amazing dip or spread for any party. Serve with pita, veggies, or even use as a condiment! Return the potatoes to the pot and sprinkle with pepper and mash to combine.
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