Photo: Iain Bagwell
Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.
Serves 16 (serving size: 1/4 cup vegetables and 2 tablespoons skordalia)
1. To prepare skordalia, combine first 4 ingredients in a food processor; process until finely grainy. Add mashed potatoes, parsley, and bread; pulse 10 times. With processor on, gradually add 1/4 cup oil until mixture is thick and creamy. Add pepper.
2. Place garlic mixture in a small bowl; cover with plastic wrap, and refrigerate at least 2 hours. Stir in yogurt, rind, and sumac, if desired, just before serving.
3. To prepare vegetables, place beets in a medium saucepan; add water to cover, 3 tablespoons juice, and cinnamon, if desired. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Drain well; cool. Rub peels off beets; discard peels. Cut beets into quarters.
4. Place red potatoes in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 15 minutes or until tender. Drain well.
5. Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add snow peas; cook 2 minutes or until crisp-tender, stirring occasionally. Place beets, potatoes, and snow peas on a large platter; sprinkle evenly with 1/2 teaspoon salt. Add lemons to platter. Serve with skordalia.