Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia

By johnwhorfin

Ingredients

• Skordalia:
• 1/2 1/2 3 cup blanched almonds, soaked in water for 3 hours and drained
• 2 2 2 tablespoons fresh lemon juice
• 1/2 1/2 1/2 teaspoon kosher salt
• 8 8 8 garlic cloves, coarsely chopped
• 1/2 1/2 1/2 cup prepared mashed potatoes (such as Simply Potatoes)
• 1/2 1/2 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 2 2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry
• 1/4 1/4 1/4 cup olive oil
• 1/4 1/4 1/4 teaspoon ground white pepper
• 1/2 1/2 2% cup plain 2% reduced-fat Greek yogurt
• 1/2 1/2 1/2 teaspoon grated lemon rind
• 1/2 1/2 1/2 teaspoon sumac (optional)
• Vegetables:
• 1 1/2 1 1/2 1/2 pounds small red beets, washed and trimmed
• 3 3 3 tablespoons fresh lemon juice
• 1 1 1 cinnamon stick (optional)
• 1 1 1 pound small red potatoes, quartered
• 1 1 1 tablespoon olive oil
• 1/2 1/2 1/2 pound snow peas, trimmed
• 1/2 1/2 1/2 teaspoon kosher salt
• 2 2 2 lemons, quartered
• 131 131
• 7.2g 7.2g
• 1g 1g
• 4.7g 4.7g
• 1.2g 1.2g
• 4g 4g
• 14g 14g
• 3g 3g
• 1mg 1mg
• 1mg 1mg
• 192mg 192mg
• 43mg 43mg
• 6g 6g
• 131 131
• 7.2g 7.2g
• 1g 1g
• 4.7g 4.7g
• 1.2g 1.2g
• 4g 4g
• 14g 14g
• 3g 3g
• 1mg 1mg
• 1mg 1mg
• 192mg 192mg
• 43mg 43mg
• 6g 6g

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

To prepare skordalia, combine first 4 ingredients in a food processor; process until finely grainy. Add mashed potatoes, parsley, and bread; pulse 10 times. With processor on, gradually add 1/4 cup oil until mixture is thick and creamy. Add pepper.

Step 2

Place garlic mixture in a small bowl; cover with plastic wrap, and refrigerate at least 2 hours. Stir in yogurt, rind, and sumac, if desired, just before serving.

Step 3

To prepare vegetables, place beets in a medium saucepan; add water to cover, 3 tablespoons juice, and cinnamon, if desired. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Drain well; cool. Rub peels off beets; discard peels. Cut beets into quarters.

Step 4

Place red potatoes in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 15 minutes or until tender. Drain well.

Step 5

Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add snow peas; cook 2 minutes or until crisp-tender, stirring occasionally. Place beets, potatoes, and snow peas on a large platter; sprinkle evenly with 1/2 teaspoon salt. Add lemons to platter. Serve with skordalia.