Foods from the Journey

By: davidwarda

Jan 30 2012

Category: Uncategorized

1 Comment

This pungent spread, made from ‘riced’ russet potatoes, almonds, garlic, and parsley, is Greek to me. It resembles the classic “Skordalia Sauce” that Greeks like to serve with grilled lamb or fish. Sometimes it is thin enough to be classified as a dip and is accompanied by flatbread and fresh or steamed vegetables.

Actually, variations of this combination of ingredients can be found throughout the Middle East and Mediterranean region.

Many versions begin with soaking white bread in water that gives the sauce body and a smooth texture. This recipe does not contain bread.

Today’s Potato, Almond, Garlic, and Parsley Spread, that also contains olive oil and fresh lemon juice, resembles hommus (the Arabic bean paste). The blanched almonds give this appetizer some texture, using pine nuts instead will result in a smoother spread.

I often included this dish on my ‘meze platters’ for its pungent garlic flavor as well as its bright green color. I like to serve this spread with oval slices of raw carrots, cucumber wedges, and endive leaves. Surrounded by olives and strips of seeded flatbread it makes a beautiful appetizer plate.

In the winter, this vegetable, nut, herb, and fruit spread can be thinned with some vegetable broth to make a sauce to accompany a plate of steamed or roasted vegetables.

As a spread, serve the garlicky mixture on a plate, drizzled with a bit of olive oil and garnished with some capers.

Potato, Almond, Garlic, and Parsley Spread

Makes about 2 cups

Be sure to use Russet potatoes for this recipe. Red or Yukon gold varieties, with their high starch content, produce a gummy texture.

8 ounces Russet Potatoes, peeled, cut into chunks, and cooked in lightly salted water until tender then drained

4 cloves Garlic, peeled

½ cup Blanched Almonds

½ bunch Fresh Parsley, rinsed and dried

4-6 tablespoons Olive Oil

4-6 tablespoon fresh Lemon Juice

Salt and Pepper to taste

Press the cooked potatoes through a food mill or push them through a wire mesh strainer or potato ricer. Set aside.

Drop the garlic into a running food processor. Add the almonds and parsley and process until smooth.

With the processor running, slowly pour in the olive oil until the mixture becomes a paste. Transfer the mixture to a bowl.

Fold in the ‘riced’ potatoes. Season the spread with salt and pepper.

Add enough lemon juice to taste.

Adjust the seasonings and texture by adding more garlic, olive oil, or lemon juice.

Refrigerate for several hours. Serve at room temperature.