Celery Root Skordalia
Ingredients
- 1 large or 2 small celery roots (2 to 2¼ pounds)
- 1 tablespoon freshly squeezed lemon juice (about ½ lemon)
- 1 tablespoon whole milk, plain yogurt, preferably Greek style
- 1 teaspoon plus 2 tablespoons salt
- 1½ tablespoons garlic, roughly chopped (about 3 cloves)
- 2 baking or Idaho potatoes (about 1½ pounds), peeled and cut into quarters
- Salt and black pepper to taste
- ½ cup extra virgin olive oil
- ¾ cup whole blanched almonds (see Notes)
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