← Back to Search Results
Greek, mediterranean
Celery Root Skordalia Recipe-18588

Photo by: Joseph De Leo
Comments: 0


Traditionally, skordalia is a Greek potato and garlic puree that is served with just about anything-meats, vegetables, fish, and grilled bread-or as a common mezze. Like a garlicky mashed potato and lemon sauce, skordalia has the consistency of thick Greek-style yogurt.

As is frequently the case with greek dishes, skordalia is all about garlic and lemon, and it doesn’t always include nuts. I use the Arabic technique of adding nuts in this recipe, though, to make a “milk” by pureeing them with oil, lemon, garlic, and water. This technique creates a sublimely creamy consistency without the heaviness of cream or butter.

This twist on classic skordalia is perfect in the fall, when celery root is in season and garlic has finished curing. Celery root, or celeriac, tastes like a rich, nutty cross between celery and potato.

At Oleana, we also make this recipe in the spring, using Jerusalem artichokes and parsnips. For a luxurious variation, you can also stir in black truffle shavings or white truffle oil before serving to impart a heady late autumn aroma.

This skordalia tastes great at room temperature or even cold as a mezze, and it pairs well as a side dish with grilled beef kebobs or with roasted beets as a mezze or salad course.

Yield: Makes about 6 cups to serve 8


  • 1 large or 2 small celery roots (2 to 2¼ pounds)
  • 1 teaspoon plus 2 tablespoons salt
  • 1 tablespoon whole milk, plain yogurt, preferably Greek style
  • 2 baking or Idaho potatoes (about 1½ pounds), peeled and cut into quarters
  • ¾ cup whole blanched almonds (see Notes)
  • 1½ tablespoons garlic, roughly chopped (about 3 cloves)
  • 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
  • ½ cup extra virgin olive oil
  • Salt and black pepper to taste


1. Cut both ends of the celery root so it stands on a cutting board, Using a knife, peel it by following its shape, starting at the north pole, rounding out at the equator, and ending at the south pole, shave it without cutting into too much of the vegetable. After peeling, rinse the celery root to remove any dirt and then cut it into eighths. Place the pieces in a medium saucepan. Cover them with warm water and 1 teaspoon of the salt. Bring to a boil and then reduce the heat to medium and simmer about 25 minutes, until tender. Drain the celery root, reserving 1 cup of the cooking water.

2. While the celery root is still hot, purée it in a food processor fitted with a metal blade, with the yogurt and 1 to 2 tablespoons of the reserved cooking liquid, until smooth and creamy, 3 to 4 minutes, Place the purée into a medium mixing bowl and set it aside.

3. Place the potatoes in a medium saucepan with enough water to cover them and 1 tablespoon of the salt, and bring them to a boil over high heat. Reduce the heat to medium and simmer the potatoes for about 18 minutes, until tender, and then drain them.

4. While the potatoes are still hot, mash them through a ricer or food mill and mix into the celery root. The ricer or food mill gives you a fine, fluffy puree.

5. Place the almonds, garlic, remaining cooking liquid, lemon juice, and olive oil in a blender with 2 teaspoons of the salt, Blend until completely smooth, for about 2 minutes, so that there are no bits of nuts left and the mixture is blond and creamy.

6. Fold the nut mixture into the potato-celery root mixture and reseason with salt and black pepper.


If you can’t find blanched almonds. You can bring 3 cups of water to a boil and add 1 cup of whole raw almonds, and continue to boil for 45 seconds to 1 minute. Drain. Allow to cool for a few minutes and then pop the almonds out of their skin one at a time by pinching the nut between your thumb and forefinger and middle finger. Spread the nuts out to dry.

© 2006 Ana Sortun

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

305kcal (15%)
97mg (10%)
27mg (45%)
1mcg RAE (0%)
0mg (0%)
700mg (29%)
3g (13%)
21g (32%)
2mg (10%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
desserts-4-today Desserts 4 Today
by Abby Dodge
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
food-to-live-by Food to Live By
by Myra Goodman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?