Idaho® Potato and Celery-Root Skordalia | Idaho Potato Commission

Name: Idaho® Potato and Celery-Root Skordalia | Idaho Potato Commission
Ingredients: 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

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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...

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Ingredients

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

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