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Garlic-Potato Sauce

Source: Casual Cuisines of the World - Taverna
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes about 2 1/4 cups (Serves 18)
Skordalia takes its name from skordo, or "garlic." Different versions of the sauce are thickened with potato or with bread and nuts or with all three. Some recipes call for only vinegar, while others, such as this one, also add lemon juice. Serve as an accompaniment to fried fresh fish or salt cod, cooked beets, fried zucchini (courgette) or eggplant (aubergine), and greens.
RECIPE INGREDIENTS
3/4 cup blanched almonds or walnuts, optional
1 pound baking potatoes or new potatoes, peeled and cut into 2-inch pieces
8 cloves garlic
Coarse salt
3 tablespoons red wine vinegar, or to taste
1/4 cup fresh lemon juice
3/4 cup virgin olive oil
salt and freshly ground pepper
Garlic-Potato Sauce Recipe at Cooking.com
DIRECTIONS
If using the nuts, preheat an oven to 350 degrees F. Spread the almonds or walnuts on a baking sheet and place in the oven until toasted and fragrant, 8-10 minutes. Remove from the oven, let cool and chop. Set aside.


Meanwhile, bring a saucepan three-fourths full of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.


In a mortar, combine the garlic with a little coarse salt and mash with a pestle until puréed. You should have about 2 tablespoons puréed garlic.


Stir the garlic into the potatoes and, using a whisk or fork, beat in 1 tablespoon of the vinegar, half of the lemon juice and half of the olive oil. Transfer to a food processor fitted with the metal blade. With the motor running, gradually add the remaining 2 tablespoons vinegar, the remaining lemon juice and olive oil, and the nuts, if using. Season to taste with more vinegar, if needed, and the salt and pepper. Transfer to a bowl and serve, or cover and refrigerate overnight. Bring to room temperature before serving.


Serving Size = 2 tablespoons


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 1/4 cups (Serves 18)
Calories: 144
Sodium: 3mg
Fiber: 1g
Carbohydrates, Total: 6g
Protein: 2g
% Cal. from Fat: 81%
Fat. Total: 13g
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