I don’t think Heather realized what the ramifications of choosing T is for Turnip in her Meatless Monday A-Z challenge would be.I am, in fact, surprised that my skin has not turned a lovely shade of lavendar and greens have not sprouted from my (red) head.*
*I guess only asparagus, beets, and beta-carotene cause color changes in your body.Since I made my recipe last weekend–for once, I planned ahead (!)–I have not been able to stop eating them. I made a trip to the grocery store one evening just because I simply HAD to have roasted turnip chunks for dinner.
Chunks, chips…like the Black Eyed Peas (which, come to think of it, would taste great with turnip greens) I just can’t get enough. I even ate some for a midnight snack. Cold from the fridge.*
*My weird, but wonderful, preferred form of roasted vegetable consumption.Now that you know where this travel into turnip land has ended, what about where it all began?Since, technically, Greek Week lasted until today, I wanted to turn those turnips into something Greek inspired. Already having tackled hummus, tzatziki, and the not-really-Greek-but-we-can-be-a-bit-flexible Greek Yo (gurt)-Nola Bites, I needed to find something new.I followed the scent of roasted garlic to skordalia, a traditional Greek garlic and potato dip, that, to be honest, I had never known about before.
But I turnip-pped those potatoes in the bud.*
*So punny…. Potato buds? Anyone? Maybe?
They are lighter and whip up a bit fluffier than white potatoes but have a mild flavor that would pair nicely with the subtle sweetness of my newly roasted garlic.
Truly, it couldn’t be easier.
Put them into your food processor with roasted garlic–for a ‘how-to’ check out yesterday’s post–a squeeze of lemon juice, some salt and pepper, and a dash of red wine vinegar. Process away, adding water in tablespoon increments to help it thin out a bit.A trick I learned somewhere along the (lunch?) line was never to add your olive oil to any dip (hummus, baba ghanoush, etc.) until just before serving. This reduces the amount you need, and prevents it from becoming too oily. Since you won’t be able to wait long to eat this…just pulse it in real quick at the end.
Greek-search has revealed that it is traditionally served with greens. But I say, how about Greek Spinach Balls?
It also make for a nice veggie dip, lighter than hummus or tzatziki, but I still a great, garlicky addition to the mezze platter. [Or midnight snack.*]
And of course, you can always get wildly weird and throw it in a bowl of joyful veggie-ness, along with the rest of those spinach balls, BBQ seasoning, and some peach-mango salsa.
Roasted Garlic + Turnip Skordalia
- 1 lb. [300 g] turnips, peeled and diced
- 3- 5 cloves roasted garlic
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 Tbsp. red wine vinegar
- 3-4 Tbsp. water (or as needed)
- 1/2 Tbsp. olive oil
- Preheat oven to 425 degrees.
- Place turnips into a baking dish. Spray with cooking spray and add just a smidge of water to cover the bottom of the pan.
- Steam/roast turnip chunks until tender, about 15-30 minutes, depending on the size.
- Combine turnips and remaining ingredients, except olive oil, in a food processor.
- Process until (relatively) smooth, adding water by the tablespoon to reach desired consistency.
- Stir in olive oil just before serving.