06/28/2010

Carrot Skordalia

Some of you may be familiar with potato skordalia, a Greek garlic and mashed potato dip. Not feeling like having anything starchy, I made it with mashed carrots instead. It was garlicky. Strongly and delightfully garlicky. My husband doesn’t eat anything with uncooked garlic so he had a few forkfuls and stopped. I, on the other hand, kept going; dipping my green beans and sweet potato chips until I was full. It took a couple of brushings and mouth rinses to get the rid of the garlic breath but it was worth it. So this is at the same time an encouragement to make this deliciously garlicky and nutty dip, and a warning that you may not exactly be kissable for a couple of hours. But hey, what the heck; eating is more important than kissing! At least most of the time. Right? Wrong? Any thoughts?

Carrot Skordalia Recipe

Makes about 2 cups

5 medium carrots, peeled and chopped
Sea salt and freshly ground pepper
½ cup pecans
6 garlic cloves, peeled
½ cup extra virgin olive oil
1 ½ tablespoons red wine vinegar

Place the carrots in a medium pot and cover with water. Cover the pot with a lid and cook the carrots over medium heat until very tender, 25 to 30 minutes.
Drain the carrots. Season them with salt and pepper to taste.

Posted in Appetizers and Dips, Gluten-Free Dinners, Mediterranean Recipes, Side Dishes, Vegan, Vegetarian
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12 Responses to “Carrot Skordalia”

  1. 1

    ♥peachkins♥ — 06/29/2010 @ 12:00 am

    I love anything garlicky and I think this dip is amazing!

  2. 2

    Jennifurla — 06/29/2010 @ 12:12 am

    Never heard of this before, and yes sometimes food wins over kissing – things like crab legs, lobster, filets & anything fried will win in that contest for me.

  3. 3

    Camilla Baker — 06/29/2010 @ 7:48 am

    What a fantastic idea! I'll be trying this for sure, thank you as always…

  4. 4

    Trix — 06/29/2010 @ 12:25 pm

    Never can you have too much garlic!!! Raw, cooked, roasted – gimme. I would devour this, yum!!

  5. 5

    A SPICY PERSPECTIVE — 06/29/2010 @ 1:08 pm

    It sounds good to me! Fresh vibrant flavors!

  6. 6

    Caffettiera — 06/29/2010 @ 1:36 pm

    My man hates chocolate – so whenever I am having some, I am saying goodbye to kisses for at least a good half an hour. So yes, I agree with you on this… Luckily we share our passion for garlic, on the other hand.

  7. 7

    myfrenchkitchen — 06/29/2010 @ 5:29 pm

    I'm sure it will as good without the garlic right? Or maybe subsituted with a garlic infused olive oil?
    sounds great!
    Ronelle

  8. 8

    George, Athens-Greece — 06/30/2010 @ 6:06 am

    This is an awesome version of skordalia! So colorful! When we prepare it here (potatoes as its base for a velvet starchy texture, of course), we usually add some fish broth to enhance the flavor of raw garlic (Nisrine, u added so much garlic!) and 2-3 spoonfuls of lemon juice besides vinegar…yeah 2 sour materials together!!! Next time just give it a try, and have it with some fried fish- goes perfect with cod/haddock fillets!

  9. 9

    Barbara — 06/30/2010 @ 1:44 pm

    Well, Nisrine, I don't know about the kissing and eating. :) If I want to be kissed, I guess I'll stay away from this recipe. That's a LOT of garlic!
    I'm not familiar with skordalia either, but your carrot version must be prettier and healthier!

  10. 10

    Rosa's Yummy Yums — 06/30/2010 @ 1:51 pm

    That dip is very original! It must taste wonderful! A great combination…

    Cheers,

    Rosa

  11. 11

    my little expat kitchen — 06/30/2010 @ 4:09 pm

    I love your version of skordalia. We Greeks love it! I'll try it with carrot.
    Magda

  12. 12

    Nisrine Merzouki — 07/03/2010 @ 9:45 pm

    Gorge, thanks for the suggestions. I like the idea of the two sours.

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