Creamy Celery Root Skordalia

1. 1

   Preheat the oven to 350.

2. 2

   In a small saucepan, cover the garlic with the oil and simmer over low heat until the garlic is tender, about 12 minutes.

3. 3

   Let the garlic stand in the oil.

4. 4

   Using a sharp knife, peel the celery root and cut into 1-inch cubes.

5. 5

   In a saucepan, cover the celery root with water and bring to a boil.

6. 6

   Add a large pinch of salt and simmer over moderate heat until tender, 25 minutes.

7. 7

   Drain and spread out on a work surface or baking sheet.

8. 8

   Let dry for 5 minutes.

9. 9

   Meanwhile, spread the almonds in a pie plate and toast in the oven for about 7 minutes, until golden.

10. 10

    Let cool.

11. 11

    Transfer the celery root to a food processor.

12. 12

    Using a slotted spoon, add the cooked garlic, then add the toasted almonds and lemon juice and puree.

13. 13

    With the machine on, gradually pour in the garlic-infused olive oil.

14. 14

    Season the skordalia with salt, stir in 1/4 cup of water and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.