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Christmas leftovers skordalia

Creamy skordalia with a bright lemon pop and garlicky warmth.
Roasted leftover veg turns tender, sweet-tangy, and glossy.
Comforting, festive, and spoon-lickably good in every bite.

side dish ⏱ 45 min 400 kcal / portion 30.0 g carbs / portion (estimated) vegan tree nuts 🔗 Original source

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Christmas leftovers skordalia
v5 · rb0e705f985 20260727Z1751 104 ml white wine vinegar 105 ml olive oil 1 piece shallot 30 g currant 500 g mixed roasted vegetable fine sea salt to taste 🔥 preheat oven to 190°C 🌀 blend roasted potatoes with parsnips, almonds, garlic, vinegar, lemon juice, salt, and water until smooth and hummus-like 🌀 stir through olive oil and set skordalia aside 🍳 ⏱ 5 min sauté shallot in olive oil until translucent 🍳 ⏱ 10 min add aleppo chilli flakes, white wine vinegar, maple syrup, and salt, then simmer on low until syrupy 🌀 stir in currants 🔥 ⏱ 10-15 min roast mixed leftover vegetables on a lined baking tray until warmed through 🌀 add agrodolce and herbs to the roasted vegetables and gently mix 🍽 spread skordalia on a large platter 🍽 pile the vegetables with residual juices on top to serve Christmas Leftovers Skordalia 🎉 250 g potato 150 g parsnip 50 g almond 2 pieces garlic clove 3 tbsp lemon juice ½ tsp aleppo chilli flake 2 tbsp maple syrup 10 g parsley 10 g dill 10 g basil 30 ml aleppo chilli flake, maple syrup 74 ml currant parsley, dill, basil
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Preparation steps

  1. preheat oven to 190°C
  2. blend roasted potatoes with parsnips, almonds, garlic, vinegar, lemon juice, salt, and water until smooth and hummus-like
  3. stir through olive oil and set skordalia aside
  4. sauté shallot in olive oil until translucent for about 5 minutes
  5. add aleppo chilli flakes, white wine vinegar, maple syrup, and salt, then simmer on low for about 10 minutes until syrupy
  6. stir in currants
  7. roast mixed leftover vegetables on a lined baking tray for 10-15 minutes until warmed through
  8. add agrodolce and herbs to the roasted vegetables and gently mix
  9. spread skordalia on a large platter
  10. pile the vegetables with residual juices on top to serve

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