Try this Anas Parsnip Skordalia recipe or contribute your own Snacks and Advance are two of the tags cooks chose for Anas Parsnip Skordalia
Cuisine: Middle Eastern
Main Ingredient: Vegetables
Category: Marinades and Sauce
|3/4 cup||heavy cream|
|1||-cup parsnip cooking liquid|
|3 t||chopped garlic|
|1/4 cup||lemon juice|
|2 cups||extra virgin olive oil|
|at; least a quarter cup of salt|
|1||Peel 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|
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