Vegan Gluten Free Skordalia

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Mince your garlic, and then puree in the food processor with your olive oil and almonds to create a garlic paste.
  • Drain your potatoes, and gently remove the skin. Gently mash your spuds or put through a ricer.
  • Gently fold through half of the garlic paste, and then slowly add the lemon juice, vinegar, salt and pepper to taste.
  • To finish – stir through some freshly chopped cilantro, parsley, or chives. I have put quantities as a guide only.
  • 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.
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