I held a multi-dish Greek dinner several weeks ago, and over the next few posts, you'll be able to see my full spread of dishes as well as hear more about what worked and what didn't.
The first dish I will post about also helped start our meal – celeriac or celery root skordalia by Hugh Acheson. The dish was the only that I pulled from one of my cookbooks, the Food & Wine 2011 Annual Cookbook, a gift from some co-workers. And it was a nice variation on a Greek classic which I thought might be nice to add to our vegetable-heavy meal.
The dish was really easy to prepare as I was making the rest of the meal, and I could make it in advance which made it a great go-to appetizer. The celery root flavor was very light, and folks generally seemed to really enjoy the dish (and the leftovers went well at another dinner party later that weekend). For me, I thought it was a little bland and would maybe increase the garlic. But that criticism may apply to skordalia generally, which can have a very light flavor.
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