WeightWatchers Beets and Snow Peas with Skordalia Sauce Recipe

Weight Watchers 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
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Side dish
Cuisine: Greek
Serves: 16 servings
Ingredients
  • Skordalia:
  • ½ cup plain 2% reduced-fat Greek yogurt
  • 8 garlic cloves, coarsely chopped
  • ½ cup blanched almonds, soaked in water for 3 hours and drained
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • ½ cup prepared mashed potatoes
  • 2 ounces whole-wheat bread (crusts removed), soaked in water and squeezed dry
  • ½ cup chopped fresh parsley
  • ¼ cup olive oil
  • ½ teaspoon grated lemon rind
  • ¼ teaspoon ground white pepper
  • ½ teaspoon sumac (optional)
  • Vegetables:
  • 1½ pounds small red beets, washed and trimmed
  • ½ 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
  • ½ teaspoon salt
Instructions
  1. 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 ¼ cup oil until the mixture is creamy and thick. Add the pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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 ½ teaspoon salt.
  6. Garnish with lemon slices and serve with skordalia sauce.
Nutrition Information
Serving size: ¼ 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

WW Smart Points: 5
WW Points Plus: 4
WW Old Points: 3

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