Christmas leftovers skordalia

side dish · ⏱ 45 min · 4 portions · 30.0 g carbs / portion · vegan · allergens: tree nuts

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
http://flowcooking.food/en-us/recipe/337/christmas-leftovers-skordalia/