Anas Parsnip Skordalia

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Cuisine: Middle Eastern

Main Ingredient: Vegetables

Category: Marinades and Sauce

Difficulty: 1/10

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recipe by Admin
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Anas Parsnip Skordalia

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6pounds parsnips
6baking potatoes
3/4 cupheavy cream
1-cup parsnip cooking liquid
3 tchopped garlic
1/4 cuplemon juice
2 cupsextra virgin olive oil
at; least a quarter cup of salt


1Peel the parsnips and cut into chunks. Place in pan and cover with water. Bring to a boil and simmer about 18 minutes until tender. Drain (reserve a cup of liquid) and puree while it?s still hot in a food processor with the heavy cream. Set aside. Meanwhile, peel the baking potatoes and cut in 4. Place in a small saucepot with enough water to cover, 1 T salt and bring to a boil. Simmer for about 18 minutes until tender and drain. Mash thru a ricer or food mill and mix into the celery root. Heat garlic in olive oil with reserved liquid from parsnips.
2 Blend until completely smooth. Mix everything together
  • Anas Parsnip Skordalia

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