Parsnip skordalia with garlic, lemon & scamorza

Parsnip skordalia with garlic, lemon & scamorza

By
From
New Feast
Makes
350g
Photographer
Alan Benson

Skordalia is a traditional Greek garlic sauce, usually made with mashed potatoes, stale white breadcrumbs or ground nuts. A number of years ago we developed a version of skordalia using parsnip, which gives a lovely sweet, mellow flavour. It works brilliantly and does double duty as a dip and as an accompaniment to grilled vegetables or meats. This is a riff on our earlier recipe, incorporating Italian scamorza cheese, which adds a smoky depth. If you can’t find scamorza, use provolone instead, or even a smoked cheddar-style cheese.

Ingredients

Quantity Ingredient
450g parsnips, trimmed, peeled and woody cores removed
300ml milk
1 garlic clove, crushed with ½ teaspoon salt
1/2 lemon, juiced
50ml olive oil
50g scamorza cheese, coarsly grated
salt
freshly ground black pepper

Method

  1. Cut the parsnips into even-sized pieces. Place them in a saucepan with the milk and bring to the boil. Simmer briskly for 15–20 minutes, or until the parsnips are very soft and the milk has greatly reduced.
  2. Carefully tip the hot mixture into a food processor, add the garlic paste and lemon juice and whiz for several minutes to a puree. Dribble in the oil very slowly, until it is all incorporated.
  3. Return the puree to the saucepan then add the scamorza and stir in gently until it melts completely.
  4. Serve at room temperature as a dip, with your favourite raw vegetables and warm pita. Skordalia also makes a lovely accompaniment to grills and barbecues.
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