Riverford Wicked Leeks
Parsnip skordalia recipe image

Print Parsnip skordalia

Skordalia is a Greek side dish of potatoes and garlic whipped into a dip, thicken with stale bread or nuts and spiked with lemon juice. We make a version using parsnips, they are much more stable when blended and are less likely to go gluey than potatoes.


  • 500g parsnips, peeled & chopped
  • 1 bay leaf
  • 1 garlic clove, finely chopped or crushed
  • 200ml milk
  • 40g flaked almonds, lightly toasted
  • 30g fresh breadcrumbs
  • 1 lemon
  • 40ml olive oil
  • Salt & pepper


  1. Put the parsnips in a pan with the bay leaf and cover with the milk. Bring gently to the boil and simmer until very soft, about 15-20 minutes.
  2. Strain the parsnips and reserve the milk. Put the parsnips in a food processor with a dash of the milk and blend until smooth.
  3. Add the breadcrumbs, almonds and half the garlic and blend while adding the olive oil in a steady stream until it comes together. Add the juice of at least half the lemon and a good pinch of salt. Now check your seasoning.

Cooks notes

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