Parsnip Skordalia

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This parsnip skordalia is a sophisticated twist on the classic Greek garlic dip, swapping traditional potatoes for the earthy sweetness of roasted root vegetables. The parsnips are baked until tender before being whipped into a light, aerated purée with salty feta and a bright hit of lemon juice. A vibrant, homemade dill oil adds a splash of colour and a fresh herbal finish that perfectly complements the savoury base.

As a versatile vegetarian appetiser, this dip is an excellent addition to a seasonal mezze platter or served alongside warm flatbreads. It is a brilliant make-ahead option for dinner parties, as the base can be prepared up to three days in advance. Simply finish with the crunchy toasted hazelnuts and a drizzle of oil just before serving for a healthy, flavourful snack.

Ingredients for Parsnip Skordalia

3 medium parsnips (about 450g .), trimmed, scrubbed
3 tablespoons blanched hazelnuts
1 cup dill fronds
1/2 cup grapeseed or avocado oil
2 serrano chillies, finely chopped
1 diente de ajo, triturado
180ml crumbled feta
80ml de jugo de limón fresco
60ml de aceite de oliva virgen extra

How to make Parsnip Skordalia

Preheat oven to 177°C. Place parsnips in an 8x8" baking dish or medium ovenproof skillet. Cover tightly with foil or a lid and bake until very soft and mashable (like a baked potato), 45–60 minutes. Let cool, then coarsely chop.

Meanwhile, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then coarsely chop.

Blend dill and grapeseed oil in a blender until smooth. Transfer to a small bowl.

Purée chillies, garlic, feta, and lemon juice in a food processor until smooth. Add parsnips and pulse until mixture looks mostly smooth. With motor running, stream in olive oil and process until mixture is extremely smooth and aerated. Transfer dip to a serving bowl; top with hazelnuts and drizzle with dill oil.

Dip (without hazelnuts and dill oil) can be made 3 days ahead. Cover and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.