Oleana Almond Skordalia - Greek Garlic Almond Sauce - 6g Carbs, 1g Fiber
Recipe By: Chef Ana Sortun, Oleanna [Restaurant]
Serving Size: 16
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals)
Lower Carbs - Vegan
Amount Measure Ingredient -- Preparation Method
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2 baking potatoes -- (1 pound)
1 cup extra-virgin olive oil
3/4 cup blanched almonds -- coarsely chopped
1/2 cup water
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon freshly squeezed lemon juice
Salt
In a medium saucepan, cover the potatoes with cold water and bring to a boil over moderately high heat. Cook the potatoes until they are tender when pierced with a knife, about 20 minutes. Drain, peel, then pass the potatoes through a ricer into a medium bowl while they're still hot.
In a blender, combine the olive oil, almonds, water, garlic and lemon
juice and puree until very smooth. Stir the almond mixture into the
potatoes until smooth. Season the skordalia with salt and serve warm or at room temperature.
Makes 2 cups (16 two-tablespoon servings)
Author Note: Sortun serves a number of riffs on skordalia, a Greek garlic sauce, but here she does a more traditional version with fluffy baking potatoes and plenty of olive oil. It's important to use a blender, not a food processor, to achieve the desired silky consistency. If the skordalia seems too thick, simply stir in a little water.
Cuisine: "Greek"
Source: "Easy Homemade Condiments, Food&Wine, June 2007"
S(Formatted by Chupa Babi): "May 2010"
Yield: "2 cups"
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Per Serving (excluding unknown items): 179 Calories; 17g Fat (83.4%
calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 2mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat.
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