Parsnip skordalia

Parsnip skordalia

By
From
Arabesque
Photographer
William Meppem

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 barbecue or grill.

Ingredients

Quantity Ingredient
1kg parsnips
1/2 litre milk
2 garlic cloves, crushed with 1/2 teaspoon salt
1 lemon, juiced
50g fresh breadcrumbs
100ml olive oil
salt and 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 is incorporated. Adjust the seasoning and allow to cool.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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