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Creamy Celery Root Skordalia

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

In his version of the Greek garlic-almond spread known as skordalia, Hugh Acheson uses celery root in place of the traditional potatoes and blends it with plenty of olive oil, so it's nicely creamy.

  1. 3 large garlic cloves
  2. 1/2 cup extra-virgin olive oil
  3. 3/4 pound celery root
  4. Salt
  5. 2 tablespoons sliced blanched almonds
  6. 3 tablespoons fresh lemon juice
  1. Preheat the oven to 350°. In a small saucepan, cover the garlic with the oil and simmer over low heat until the garlic is tender, about 12 minutes. Let the garlic stand in the oil.
  2. Using a sharp knife, peel the celery root and cut into 1-inch cubes. In a saucepan, cover the celery root with water and bring to a boil. Add a large pinch of salt and simmer over moderate heat until tender, 25 minutes. Drain and spread out on a work surface or baking sheet. Let dry for 5 minutes.
  3. Meanwhile, spread the almonds in a pie plate and toast in the oven for about 7 minutes, until golden. Let cool. Transfer the celery root to a food processor. Using a slotted spoon, add the cooked garlic, then add the toasted almonds and lemon juice and puree. With the machine on, gradually pour in the garlic-infused olive oil. Season the skordalia with salt, stir in 1/4 cup of water and serve.
Make Ahead The skordalia can be refrigerated overnight. Reheat gently.
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