Lunch: Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia Recipe | MyRecipes

Recipe by Aglaia Kremezi Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks)

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/2 cup blanched almonds, soaked in water for 3 hours and drained
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
8 garlic cloves, coarsely chopped
1/2 cup prepared mashed potatoes (such as Simply Potatoes)
1/2 cup coarsely chopped fresh flat-leaf parsley
2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry
1/4 cup olive oil
1/4 teaspoon ground white pepper
1/2 cup plain 2% reduced-fat Greek yogurt
1/2 teaspoon grated lemon rind
1/2 teaspoon sumac (optional)

Instructions

To prepare skordalia, combine first 4 ingredients in a food processor; process until finely grainy. Add mashed potatoes, parsley, and bread; pulse 10 times. With processor on, gradually add 1/4 cup oil until mixture is thick and creamy. Add pepper.
Place garlic mixture in a small bowl; cover with plastic wrap, and refrigerate at least 2 hours. Stir in yogurt, rind, and sumac, if desired, just before serving.
To prepare vegetables, place beets in a medium saucepan; add water to cover, 3 tablespoons juice, and cinnamon, if desired. Bring to a boil; reduce heat, and simmer 30 minutes or until tender. Drain well; cool. Rub peels off beets; discard peels. Cut beets into quarters.
Place red potatoes in a medium saucepan; cover with water. Bring to a simmer over medium-high heat; cook 15 minutes or until tender. Drain well.
Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add snow peas; cook 2 minutes or until crisp-tender, stirring occasionally. Place beets, potatoes, and snow peas on a large platter; sprinkle evenly with 1/2 teaspoon salt. Add lemons to platter. Serve with skordalia.

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