Skordalia is a traditional Greek dish known for its rich, garlicky flavor and smooth, creamy texture. This versatile dip or spread, often served with fish, vegetables, or bread, is perfect for any occasion. Let's dive into the recipe for making an authentic Skordalia at home.
- Use starchy potatoes like Russets or Yukon Golds for a creamier texture.
- Make sure to finely mince or grate the garlic to ensure an even flavor distribution throughout the mixture.
- If you prefer a smoother consistency, use a food processor or blender to combine the ingredients.
- Adjust the amount of garlic and vinegar according to your taste preference to balance the flavors.
- Allow the Skordalia to rest for at least an hour in the refrigerator before serving to let the flavors meld together.
Cooking Skordalia at home is a delightful experience that brings a touch of Greek tradition to your kitchen. By following these steps and tips, you can create a delicious and creamy dip that pairs perfectly with a variety of dishes. Enjoy your homemade Skordalia with friends and family!
Nutrition Facts | |
---|---|
Serving Size | 240 grams |
Energy | |
Calories 160kcal | 8% |
Protein | |
Protein 4.42g | 3% |
Carbohydrates | |
Carbohydrates 36g | 10% |
Fiber 4.81g | 13% |
Sugar 1.70g | 2% |
Fat | |
Fat 30g | 36% |
Saturated 4.25g | 14% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 5ug | 1% |
Choline 24mg | 4% |
Vitamin B1 0.17mg | 14% |
Vitamin B2 0.07mg | 5% |
Vitamin B3 2.15mg | 13% |
Vitamin B6 0.62mg | 36% |
Vitamin B9 33ug | 8% |
Vitamin B12 0.00ug | 0% |
Vitamin C 40mg | 46% |
Vitamin E 0.03mg | 0% |
Vitamin K 24ug | 20% |
Minerals | |
Calcium, Ca 44mg | 3% |
Copper, Cu 0.23mg | 25% |
Iron, Fe 1.74mg | 16% |
Magnesium, Mg 45mg | 11% |
Phosphorus, P 120mg | 9% |
Potassium, K 890mg | 26% |
Selenium, Se 0.96ug | 2% |
Sodium, Na 13mg | 1% |
Zinc, Zn 0.63mg | 6% |
Water | |
Water 170g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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