Creamy Celery Root Skordalia

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.


Slideshow:  Party Dips and Spreads


  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Frico


  • 3 large garlic cloves
  • 1/2 cup extra-virgin olive oil
  • 3/4 pound celery root
  • Salt
  • 2 tablespoons sliced blanched almonds
  • 3 tablespoons fresh lemon juice

How to make this recipe

  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.

Contributed By Published October 2010

479485 recipes/creamy-celery-root-skordalia 2013-12-06T23:21:44+00:00 Hugh Acheson fall|cocktail-party|dinner-party|greek|appetizers-starters|dips-and-spreads|4|fast|make-ahead|vegetarian|snack october-2010,hugh acheson,gosford wine,celery root,garlic spread,greek spread recipes,creamy-celery-root-skordalia 479485

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5