Recipe for Taro Root Skordalia
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This traditional dip is typically prepared with potatoes or bread. On islands such as Ikaria, however, taro root, which grows readily, is used.
Taro Root Skordalia Recipe Ingredients:
- 1 large taro root (1 pound), peeled and rinsed
- Salt, to taste
- 6 garlic cloves, chopped
- 2/3 cup Greek olive oil
- 3 tablespoons red wine vinegar
Instructions to Make Tarot Root Skordalia:
Cut the taro root into roughly 2-inch pieces and place in a large pot with salted water. Cover the pot and bring the mixture to a boil on high. Drop the heat to low and simmer for 20-30 minutes, or until the taro is fork-tender.
Strain the taro root through a colander and let it cool slightly. Add them to a food processor with another pinch of salt and pulse for about 20-30 seconds. Add the garlic and pulse until smooth. Slowly add the olive oil while pulsing. Add the vinegar and pulse until the mixture is creamy. Serve right away or refrigerate for up to 24 hours before serving.
This post was written by Greek Boston