Skordalia is a traditional Greek dish known for its rich, garlicky flavor and creamy texture. It typically serves as a side dish or a dip and is often paired with fried fish or vegetables. This recipe highlights the basic yet flavorful ingredients that come together to create this classic dish.
- Use a food processor or a hand mixer to achieve a smoother consistency.
- Blending olive oil and lemon juice alternately helps to emulsify the mixture, making it creamier.
- For a lighter texture, you can substitute part of the potatoes with soaked bread.
- Make sure the potatoes are still hot when mashing to combine better with the garlic paste.
Crafting Skordalia is relatively simple but requires attention to detail to achieve the perfect creamy and garlicky texture. By following the steps carefully and incorporating the helpful tips, you’ll be able to create an authentic Greek dish that complements a variety of main courses. Enjoy the robust flavors of this delicious traditional dip!
Nutrition Facts | |
---|---|
Serving Size | 440 grams |
Energy | |
Calories 270kcal | 11% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 54g | 16% |
Fiber 6g | 17% |
Sugar 3.37g | 3% |
Fat | |
Fat 90g | 109% |
Saturated 14g | 45% |
Cholesterol 90mg | - |
Vitamins | |
Vitamin A 33ug | 4% |
Choline 110mg | 20% |
Vitamin B1 0.27mg | 23% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 3.24mg | 20% |
Vitamin B6 0.98mg | 57% |
Vitamin B9 66ug | 16% |
Vitamin B12 0.17ug | 7% |
Vitamin C 70mg | 80% |
Vitamin E 0.56mg | 4% |
Vitamin K 6ug | 5% |
Minerals | |
Calcium, Ca 54mg | 4% |
Copper, Cu 0.35mg | 0% |
Iron, Fe 2.74mg | 25% |
Magnesium, Mg 70mg | 17% |
Phosphorus, P 210mg | 17% |
Potassium, K 1330mg | 39% |
Selenium, Se 6ug | 11% |
Sodium, Na 990mg | 66% |
Zinc, Zn 1.15mg | 10% |
Water | |
Water 270g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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