Keto Skordalia Recipe
Skordalia is a beautiful, savory flavorful Greek dish that is typically made from potatoes or day-old bread, lots of garlic, almonds and lemon juice. I use rutabaga in place of potatoes to whip up this smooth, super easy and totally divine recipe.
Servings: 4 servings
Calories: 217kcal
Ingredients
- 1 pound rutabaga
- 3 tablespoons almond flour
- ¼ cup olive oil plus 2 tablespoons
- 2 cloves garlic omit if low-FODMAP
- 2 tablespoons sour cream
- 1 teaspoon preserved lemon paste or fresh lemon juice. See my post on making your own quick lemon puree
- 1 teaspoon fleur de sel or season to taste
Instructions
- Cut off the root, the spot where the stem was removed.
- Remove the skin. I just use a vegetable peeler for this
- Chop rutabaga in one inch pieces (or smaller).
- Add to a large pot, cover with water and boil until fork tender - about 10-15 minutes.
- While the rutabaga is boiling, finely chop the garlic. Add two tablespoons of olive oil to a small pan, add the garlic, and sautee for about 2 minutes, until garlic becomes soft. Set aside entire contents of the pan.
- Drain the rutabaga and add to a large bowl.
- Mash and add the olive oil, preserved lemon, the olive oil and garlic from the pan that was set aside, almond flour and salt and mash until thoroughly combined and smooth.
- Add the sour cream last and mix well.
- To serve: Top with more olive oil, chopped scallion and fleur de sel.
Notes
Serving suggestions
- Serve as a dip or a spread
- As a side dish substitute for mashed potatoes
- Top with a thick stew such as Keto Irish Stew
- Top with stir fry such as this Mediterranian Stir Fry with Skordalia
- Serve as a replacement for rice
Nutrition
Serving: 1serving | Calories: 217kcal | Carbohydrates: 8g | Protein: 2g | Fat: 20g | Cholesterol: 4mg | Sodium: 597mg | Fiber: 3g | Sugar: 4g | Net Carbs*: 5g