Twice is Nice- Celery Root Skordalia
I spotted this recipe in Food and Wine not too long ago. As an avid lover of Mediterranean dips and meze, it easily grabbed my attention. For some reason celery root had escaped my mind for the past couple of years. I am quite fond of this Fall root vegetable, which can be eaten in a myriad of ways, cooked or raw. I bought the celery root at the farmers market and had sliced almonds in the cupboard. The result was a rich, creamy dip with a slight nutty flavor. Celery root has a reminiscent taste of artichoke, and is easy to pair with steaks. I had my dad pick up lamb kebabs, and we ate this with black hummus, and an eggplant pomegranate dip. It turned into a huge meze feast. I will make this again for sure, but I am also curious to try skordalia with sunchokes and other root veggies this Fall.
I was really excited when Sophia suggested a skordalia variation... I love skordalia, my boyfriend makes it for me all the time (we eat it with beets). I had never heard of putting almonds in it, I've only ever had it with potatoes and garlic... unfortunately Iam going to have to wait a little longer to try skordalia with almonds because that was the change I had to make to this recipe. I was staying at my friends' house and we only had an immersion blender, which I didn't think could handle the nuts, so it was just garlic and celery root. Really tasty though!