Page title and description
Parsnip skordalia
Skordalia is a Greek side dish of potatoes and garlic whipped into a dip, thicken with stale bread or nuts and spiked with lemon juice. We make a version using parsnips, they are much more stable when blended and are less likely to go gluey than potatoes.
Ingredients
- 500g parsnips, peeled and chopped
- 1 bay leaf
- 1 garlic clove, finely chopped or crushed
- 200ml milk
- 40g flaked almonds, lightly toasted
- 30g fresh breadcrumbs
- 1 lemon
- 40ml olive oil
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
Put the parsnips in a pan with the bay leaf and cover with the milk. Bring gently to the boil and simmer until very soft, about 15-20 minutes.
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Step 2
Strain the parsnips and reserve the milk. Put the parsnips in a food processor with a dash of the milk and blend until smooth.
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Step 3
Add the breadcrumbs, almonds and half the garlic and blend while adding the olive oil in a steady stream until it comes together. Add the juice of at least half the lemon and a good pinch of salt. Now check your seasoning.