Skordalia with baked peppers
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
Skordalia is a Greek dip made with mashed potatoes, especially popular during Lent and often served with fried cod. This recipe combines mashed potatoes with roasted bell peppers and almonds, making the dip even more flavorful, rich, and healthy, while maintaining its velvety texture. Sprinkle with green onions and enjoy. Try spreading skordalia with roasted peppers on crackers. Delicious!
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Recipe:
In a broiler, grill 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover, and let steam for 20 minutes. Remove skins, stems, and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice, and 6 tablespoons olive oil. Season with salt and pepper to taste. Meanwhile, cook 2 peeled and sliced russet potatoes with 6 crushed garlic cloves in salted boiling water until tender, about 12 minutes. Drain and return the potatoes to the pan. Cook over medium heat, stirring, until completely dry, 2 minutes; remove from heat and mash. Stir in the pepper puree. Drizzle with olive oil and lemon juice and sprinkle with chives.
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