Idaho® Potato and Celery-Root Skordalia
- 1 small celery root, about 1 pound
- 2 1/2 teaspoons salt, divided use
- 1/2 tablespoon whole-milk plain yogurt, preferably Greek-style
- 1 Idaho® potato, about 12 ounces, peeled and quartered
- 3/8 cup whole blanched almonds
- 2 to 3 cloves garlic, roughly chopped
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- Salt and black pepper, to taste
- Cut both ends of celery root so it stands on a cutting board; peel in a spiral pattern with a sharp knife or peeler; rinse to remove any dirt; cut into eighths. Place pieces in medium saucepan; cover with warm water and 1/2 teaspoon salt. Bring to boil; reduce to a simmer. Cook until fork-tender, 20 to 25 minutes. Drain, reserving 1 cup of cooking water.
- While celery root is still hot, combine in food processor with yogurt and 1/4 cup of reserved cooking liquid. Purée with metal blade until smooth and creamy. Transfer purée to medium mixing bowl; reserve.
- Place potato quarters in medium saucepan with water to cover and 1 1/2 teaspoons salt. Bring to boil over high heat. Reduce heat to medium; simmer until tender, 15 to 18 minutes; drain. While potatoes are still hot, press through a ricer or food mill. Fold potatoes into celery root mixture.
- Combine almonds, garlic, remaining 3/4 cup reserved cooking liquid, lemon juice, olive oil and remaining 1 teaspoon salt in a blender. Blend until completely smooth and creamy, about 2 minutes.
- Fold nut mixture into potato/celery-root mixture. Season to taste with salt and black pepper.
- Serve at room temperature or cold, as an appetizer or hors d?oeuvre. This dish pairs well with grilled bread, grilled beef kebabs or skewers of marinated, grilled mushrooms.