Beets, Snow Peas, And New Potatoes With Garlic-Parsley Skordalia Recipe

Name: Beets, Snow Peas, And New Potatoes With Garlic-Parsley Skordalia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Skordalia:; 1/2 cup blanched almonds, soaked in water for 3 hours and drained; 2 tablespoons fresh lemon juice; 1/2 teaspoon kosher salt; 8 garlic cloves, coarsely chopped; 1/2 cup prepared mashed potatoes (such as Simply Potatoes); 1/2 cup coarsely chopped fresh flat-leaf parsley; 2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry; 1/4 cup olive oil; 1/4 teaspoon ground white pepper; 1/2 cup plain 2% reduced-fat Greek yogurt; 1/2 teaspoon grated lemon rind; 1/2 teaspoon sumac (optional); Vegetables:; 1 1/2 pounds small red beets, washed and trimmed; 3 tablespoons fresh lemon juice; 1 cinnamon stick (optional); 1 pound small red potatoes, quartered; 1 tablespoon olive oil; 1/2 pound snow peas, trimmed; 1/2 teaspoon kosher salt; 2 lemons, quartered

Servings: persons

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

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.
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.
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.
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.
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.

845

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Skordalia:, 1/2 cup blanched almonds, soaked in water for 3 hours and drained, 2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, and more.

Yes, Beets, Snow Peas, And New Potatoes With Garlic-Parsley Skordalia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beets, Snow Peas, And New Potatoes With Garlic-Parsley Skordalia

How did you like this recipe?

Frequently Asked Questions