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| SKORDALIA
(Greek Potato-Garlic Dip)
3 large potatoes 3-4 fresh garlic gloves, mashed & chopped 1/2 cup lemon juice 1 cup olive oil Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic. Mix in lemon juice, then olive oil. Mix until well incorporated. Add potato-cooking water as need to thin slightly. Chill before using. Makes just under 3 cups. Serve with Red Beets and roasted bread as an appetizer, or with fish or (vegetarian) burgers and a green salad. Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |