CELERY ROOT SKORDALIA

FL049: UNDERGROUND
April 12, 2021

If/when we steal a boat to cross the Aegean, this is the first thing we’re putting in the picnic basket. This recipe requires three different pulverizers (food processor, ricer, blender) so take that into account when volunteering for dish duty.

Goal: a dip for serving warm or cold
Yield: a party’s worth

  • 2 to 2 1/4 pounds celery root (1 large or 2 small)

  • kosher salt

  • 1 tablespoon plain yogurt

  • 1 1/2 pounds russet (Idaho) potatoes

  • 3/4 cup blanched whole almonds

  • 1 1/2 tablespoons garlic (3 cloves), roughly chopped

  • 1 tablespoon lemon juice

  • 1/2 cup extra-virgin olive oil

 

Cut the tough outer skin off the celery root with knife. Cut each one into eighths and boil in salted water until tender, about 25 minutes. Scoop out 1 cup of the cooking water, then drain.

While hot, puree the celery root in a food processor with the yogurt and a few tablespoons of the cooking water. Transfer to a bowl and set aside.

Meanwhile, peel and quarter the potatoes and boil them separately, in salted water, until tender. Press them through a ricer into the bowl with the celery root.

Puree the remaining celery-root cooking water, almonds, garlic, lemon juice, olive oil, and 2 teaspoons of kosher salt in the blender. It should be completely smooth.

Fold the nut puree into the potatoes and celery root until fully combined. Taste and add more salt if needed. Serve with bread or vegetables for dipping.