WeightWatchers Beets and Snow Peas with Skordalia Sauce Recipe
Skordalia is a traditional Greek garlic puree with potatoes and nuts. The skordalia sauce can be prepared up to 3 days ahead; stir in the yogurt just before serving. In addition to a dip, you can use the skordalia as a spread for crostini or sandwiches.
WeightWatchers Beets and Snow Peas with Skordalia Sauce Recipe
Recipe Type: Side dish
Cuisine: Greek
Author: WW-Recipes.net
Prep time:
Cook time:
Total time:
Serves: 16 servings
Skordalia is a traditional Greek garlic puree with potatoes and nuts. The skordalia sauce can be prepared up to 3 days ahead; stir in the yogurt just before serving. In addition to a dip, you can use the skordalia as a spread for crostini or sandwiches.
Ingredients
Skordalia:
1/2 cup plain 2% reduced-fat Greek yogurt
8 garlic cloves, coarsely chopped
1/2 cup blanched almonds, soaked in water for 3 hours and drained
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1/2 cup prepared mashed potatoes
2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry
1/2 cup chopped fresh parsley
1/4 cup olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground white pepper
1/2 teaspoon sumac (optional)
Vegetables:
1 1/2 pounds small red beets, washed and trimmed
1/2 pound snow peas, trimmed
1 pound small red potatoes, quartered
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cinnamon stick (optional)
2 lemons, quartered
1/2 teaspoon salt
Instructions
To prepare the skordalia, combine the garlic, almonds, lemon juice and salt in a food processor, and process until finely grainy. Add the parsley, mashed potatoes and bread; pulse 10 times. With the processor on, gradually add 1/4 cup oil until the mixture is creamy and thick. Add the pepper.
Place the garlic mixture in a small bowl; cover with plastic wrap and refrigerate for at least 2 hours. Stir in the yogurt, lemon rind and sumac (if desired) just before serving.
To prepare the vegetables, place the beets in a medium saucepan; add 3 teaspoons lemon juice, cinnamon (if desired) and water to cover. Bring to a boil, then reduce the heat and simmer for about 30 minutes or until tender. Drain well; let cool. Rub the peels off the beets; discarding the peels. Cut the beets into quarters.
Place the red potatoes in a medium saucepan and cover with water. Bring to a simmer over medium-high heat; cook for about 15 minutes or until tender. Drain well.
Heat a large skillet over medium heat. Add 1 tablespoon oil; swirl to coat. Add the snow peas and cook, stirring occasionally, for about 2 minutes or until crisp-tender. Place the potatoes, beets and snow peas on a large platter; sprinkle evenly with 1/2 teaspoon salt.
Garnish with lemon slices and serve with skordalia sauce.
Serving size: 1/4 cup vegetables and 2 tablespoons skordalia Calories: 131 Fat: 7.2 g Saturated fat: 1 g Carbohydrates: 14 g Sugar: 6 g Sodium: 192 mg Fiber: 3 g Protein: 4 g Cholesterol: 1 mg
3.5.3240
How many Weight Watchers points in beets & snow peas with skordalia sauce recipe? WW Smart Points: 5 WW Points Plus: 4 WW Old Points: 3
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