* Exported from MasterCook *
Greek Potato-Garlic Puree - Skorthalia
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 pounds unpeeled potatoes -- small, firm-fleshed
8 garlic cloves -- peeled
1 cup extra virgin olive oil
1 tablespoon salt
1/2 cup wine vinegar -- or lemon juice
white pepper -- to taste
Cover potatoes with cold water and bring to a simmer. Cook for 20 to 30 minutes, until easily penetrated with a knife but before the skins begin to split.
Work the garlic to a paste with a mortar and pestle or by crushing the cloves with the side of a knife on a cutting board.
When the potatoes are done, peel them while they are still warm and add them a few at a time to the garlic paste in a mortar or bowl. Crush them with a pestle or the back of a wooden spoon, adding the salt while crushing them.
When the potato mixture is smooth, gradually work in the olive oil and the wine vinegar or lemon juice. Add pepper to taste.
Makes 1 quart (8 one-half cup servings).
Stiff purees redolent of raw garlic can be found all along the Mediterranean, where they are used to accompany grilled and sauteed vegetables (eggplant, zucchini), cold vegetables (beets and artichokes), [favorites]. A variety of ingredients are used to give the sauces body. An aioli may contain only egg yolks and oil as thickeners, whereas the Greek version, skorthalia, may contain ground almonds. The recipe that follows uses potatoes for body, but some versions use breadcrumbs - probably older versions, because potatoes were not widely available around the Mediterranean until the nineteenth century. The consistency of the skorthalia can be adjusted by adding stock or cooking liquid. The flavor and color can also be enhanced by adding red bell pepper puree to taste. Basil oil can also be added for flavor and color.
Cuisine:
"Greek"
Source:
"Sauces: Classical and Contemporary Sauce Making by James Peterson, John Wiley & Sons, 1998"
S(Formatted by Chupa Babi):
"Aug 2009"
Yield:
"1 quart"
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Per Serving (excluding unknown items): 167 Calories; 14g Fat (71.1% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 403mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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