Parsnip Skordalia Recipe By Matt Wilkinson

To learn more about this recipe, read the related story, "Here's to You, Mr. Wilkinson".

Recipe adapted from Matt Wilkinson, "Mr. Wilkinson's Vegetables" (Black Dog & Leventhal, 2013)

Parsnip Skordalia
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This parnsip skordaiia from Mr. Wilkinson's Vegetables is perfect for crudites, but you may find yourself eating it on its own, too.
cups (6 servings)
  • ¼ cup skin-on hazelnuts
  • 1 tablespoon kosher salt
  • 12 whole garlic cloves, peeled
  • 1⅔ cups skim milk
  • 1 large parsnip (about 6 ounces)--peeled, quartered lengthwise, core removed and thinly sliced crosswise
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped Italian flat-leaf parsley
  • ½ teaspoon flaky salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat the oven to 350°. Place the hazelnuts on a baking sheet and roast until the hazelnuts are fragrant, 5 to 8 minutes. Remove the baking sheet from the oven and immediately transfer the hot hazelnuts to a cloth kitchen towel. Rub the hazelnuts in the towel to remove the skins.
  2. Fill a medium bowl with ice and water and set aside. To a medium saucepan set over high heat, add enough water to come halfway up the sides of the pan. Season the water with the kosher salt and bring to a boil. Add the garlic cloves, return the water to a simmer and blanch the garlic for 20 seconds. Use a slotted spoon to transfer the garlic to the ice water. Return the water in the saucepan to a boil and return the garlic cloves to the boiling water to blanch for a second time. After the water in the saucepan has returned to a simmer, transfer the garlic back to the ice water (discard the water in the pan). Once the cloves are cool, place them on a paper-towel-lined plate.
  3. To the clean medium saucepan set over medium-high heat, add the milk, blanched garlic cloves, reserved hazelnuts and parsnip. Bring the liquid to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until the parsnip is tender, about 5 minutes. Reserve ½ cup of the cooking liquid, then strain the mixture through a fine-mesh sieve. Transfer the parsnip-hazelnut mixture to a food processor and purée, adding just enough of the reserved cooking liquid (we used ¼ cup) to create a chunky purée. Stir in the lemon juice, olive oil, parsley, flaky salt and pepper. Serve warm. Calories per Serving: 130; Sodium: 200mg; Total Carbohydrate: 8g; Fiber: 2g; Fat: 11g
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