Skordalia is a Greek puree-style dish. I made this version nice and creamy using cooked white sweet potato, garlic, black pepper, white wine vinegar and almond milk.
I topped with some vinegar-y and citrus-y anchovies, some earthy, sweet beetroot and some crunchy pan-fried kale, with a little parsley for garnish.
The flavour and texture combinations are just divine!
