Mediterranean Stir Fry with Skordalia
This Greek-inspired Mediterranean Stir Fry with Skordalia is so easy to toss together and pairs perfectly with my keto skordalia for a fast, healthy meal.
Servings: 4 servings
Calories: 384kcal
Ingredients
To make the skordalia (see my full skordalia recipe)
- 1 pound rutabaga approximately
- 3 tablespoons almond flour
- ¼ cup olive oil plus 2 tablespoons
- 2 cloves garlic omit for low-FODMAP
- 2 tablespoons sour cream
- 1 teaspoon preserved lemon paste or lemon juice. You can also read more about how to make your own Quick Lemon Puree.
- 1 teaspoon fleur de sel or season to taste
To make the stir fry
- 2 tablespoons olive oil extra virgin
- 1 large zucchini thinly sliced
- 10 kalamata olives sliced in half
- ¼ cup walnuts crushed
- 6 cherry tomatoes sliced in half
- ½ teaspoon black pepper
- ¼ teaspoon basil
- ¼ teaspoon oregano
- 2 cups smoked turkey chopped - or protein of choice
- 4 tablespoons feta cheese crumbled
- 1 green onion chopped
- 1 pinch fleur de sel for finishing - optional
Instructions
To make the skordalia
- Cut off the root of the rutabaga, the spot where the stem was removed and remove the skin. I just use a vegetable peeler for this.
- Chop rutabaga in one inch pieces (or smaller). Add to a large stock 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 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.
For the stir fry
- In a large skillet, add the Extra Virgin Olive Oil, chopped zucchini, pepper, basil and oregano and sautee for about 5 minutes, until the zucchini is just tender.
- Add the olives, walnuts and turkey and cook a minute or two, until warmed.
- To serve, plate the skordalia and top with the stir fry. Add the feta, tomatoes, chopped green onion and fleur de sel to finish.
Notes
Nutrient values include ¼ Stir Fry Recipe and ¼ Skordalia Recipe.
You can also try adding in mushrooms (careful of quantities for low-FODMAP), bell peppers, brussels sprouts or ¼ of an onion or a clove of garlic if you're not watching your FODMAPs! It's a versatile recipe - have fun with it!
Try making the stir fry without any protein and serve it with a salmon fillet!
Nutrition
Serving: 1serving | Calories: 384kcal | Carbohydrates: 7g | Protein: 35g | Fat: 21g | Cholesterol: 101mg | Sodium: 405mg | Fiber: 3g | Net Carbs*: 4g