Parsnip skordalia

Parsnip skordalia

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Skordalia is a traditional Greek garlic sauce, often made with mashed potatoes, stale white bread, or even almonds. This version uses parsnip for a sweeter, mellower taste. Serve it as an accompaniment to any barbecued or grilled meats.

Ingredients

Quantity Ingredient
1kg parsnips
500ml milk
2 garlic cloves, crushed with 1/2 teaspoon salt
1 lemon, juiced
50g fresh breadcrumbs
100ml olive oil
sea salt and freshly ground black pepper

Method

  1. Peel and core the parsnips and cut them into even-sized pieces. Cook them in the milk until they are very soft. Purée them in a food processor with the garlic paste, lemon juice and breadcrumbs. Add the oil, in a very slow dribble, until all of it is incorporated. Adjust the seasoning and allow to cool before serving.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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