Ingredients
-
4
-
6 - 12
-
1
-
2
-
5
-
1/2
-
-
-
1
-
-
-
-
-
-
Directions
Vegan Gluten Free Skordalia, Do yourself a favor and partake of this simple rustic treat inspired by the fabulous spud As anyone will happily agree a spud is never a dud; and these mashed spuds are simple and sublime There are a ton of fantastic skordalia recipes out there A lot of them use crusty bread, which is of course, is a recipe for disaster, for those of us snouting in the gluten-free trough I like this simple easy alternative that uses almonds I like to put my spuds through the ricer to get a little air in them It also creates a fabulous texture that looks a bit more interesting than your standard clumps of potato This dip is extremely versatile It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for fish; and delicious served with crusty bread It is also a sensational healthier alternative to the standard creamy mashed potatoes If you are serving it as a dip or paste you can afford a richer taste as you will only be eating a little But if you are serving this as, Do yourself a favor and partake of this simple rustic treat inspired by the fabulous spud As anyone will happily agree a spud is never a dud; and these mashed spuds are simple and sublime There are a ton of fantastic skordalia recipes out there A lot of them use crusty bread, which is of course, is a recipe for disaster, for those of us snouting in the gluten-free trough I like this simple easy alternative that uses almonds I like to put my spuds through the ricer to get a little air in them It also creates a fabulous texture that looks a bit more interesting than your standard clumps of potato This dip is extremely versatile It is fantastic spread on grilled vegetable kebabs; wonderful as a paste spread for fish; and delicious served with crusty bread It is also a sensational healthier alternative to the standard creamy mashed potatoes If you are serving it as a dip or paste you can afford a richer taste as you will only be eating a little But if you are serving this as
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Steps
|
1
Done
|
Wash and Scrub the Potatoes, and Cover Them With Cold Water and a Generous Pinch of Celtic Sea Salt. Bring Them to the Boil, and Then Simmer For About Half an Hour Until Cooked. Alternatively, You Could Steam Your Potatoes. |
|
2
Done
|
Mince Your Garlic, and Then Puree in the Food Processor With Your Olive Oil and Almonds to Create a Garlic Paste. |
|
3
Done
|
Drain Your Potatoes, and Gently Remove the Skin. Gently Mash Your Spuds or Put Through a Ricer. |
|
4
Done
|
Gently Fold Through Half of the Garlic Paste, and Then Slowly Add the Lemon Juice, Vinegar, Salt and Pepper to Taste. |
|
5
Done
|
to Finish Stir Through Some Freshly Chopped Cilantro, Parsley, or Chives. I Have Put Quantities as a Guide Only. |
|
6
Done
|
I Like to Slowly Add in a Teaspoon of Lemon Juice and Vinegar in Small Amounts, and Then Taste. It Can Get Very Rich and Tart Quickly. So I Always Hold Back Half of the Ingredients and Add Each in Alternatively to Get Exactly the Right Blend of Flavours. |
