Turkish Tarator Sauce For Boiled Vegetables Recipes

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TURKISH TARATOR SAUCE WITH BEETS AND BEET GREENS



Turkish Tarator Sauce With Beets and Beet Greens image

This pungent sauce is traditionally served with beets and their greens, but makes a wonderful accompaniment to other cooked vegetables, as well.

Provided by Martha Rose Shulman

Categories     dips and spreads, appetizer

Time 1h30m

Yield 6 servings (about 1 1/2 cups of sauce).

Number Of Ingredients 9

1 large or 2 small bunches beets, with their greens (see note)
3/4 cup coarsely chopped walnuts (about 2 1/2 ounces)
2 garlic cloves, halved, green shoots removed
1/2 teaspoon salt (or to taste)
2 ounces baguette (about 4 thick slices), crusts removed, soaked briefly in water and squeezed dry
1/4 cup extra virgin olive oil
2 tablespoons walnut oil
1/4 cup thick plain low-fat yogurt (more to taste)
2 tablespoons freshly squeezed lemon juice

Steps:

  • Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets, and place in a baking dish or oven-proof casserole. Add about 1/4 inch water to the pot. Cover tightly with a lid or foil, and bake 35 to 45 minutes, depending on the size of the beets, until tender. Remove from the heat, and allow to cool. If not using right away, refrigerate in a covered bowl.
  • While you stem and wash the greens, bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch one or two minutes, just until tender. Transfer to the ice water, then drain and squeeze out the water. Chop coarsely.
  • Combine the garlic and salt in a mortar and pestle, and mash to a paste. Place the walnuts in a food processor fitted with the steel blade, and process until finely ground. Add the bread and mashed garlic, and process to a paste. With the machine running, drizzle in the olive and walnut oils. Add the yogurt and lemon juice, and pulse to thin and smooth out the sauce. It should be thick, like a dip. Allow to sit for at least 30 minutes. If you want a creamier sauce, add more yogurt.
  • When the beets are cool enough to handle, trim off the ends, slip off their skins, cut in half and then slice into half-moon shapes or wedges. Arrange the beets and greens on a platter. Spoon the tarator on the side or over the top, and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 246 milligrams, Sugar 5 grams

TURKISH TARATOR SAUCE FOR BOILED VEGETABLES



Turkish Tarator Sauce for Boiled Vegetables image

Serve this in a bowl with plain boiled or steamed vegetables such as runner beans, zucchini, or cauliflower.

Yield serves 6

Number Of Ingredients 6

2 thin slices bread, crusts removed
1 cup walnuts or hazelnuts, coarsely ground
2/3 cup extra-virgin olive oil
3-4 tablespoons wine vinegar
1 or 2 cloves garlic, crushed
Salt and pepper

Steps:

  • Soak the bread in water and squeeze dry. Crumble it, and add it to the nuts in a bowl. Gradually add the olive oil, beating constantly, then stir in the vinegar and garlic, and season to taste with salt and pepper. The sauce should be very smooth and creamy.
  • You may use a food processor or blender. In this case add whole walnuts or hazelnuts at the end, when the rest of the ingredients have been turned to a cream, and leave the nuts slightly coarse.

CAULIFLOWER WITH TARATOR SAUCE



Cauliflower with Tarator Sauce image

Provided by John Willoughby

Categories     Food Processor     Citrus     Garlic     Nut     Sauté     Vegetarian     Pine Nut     Walnut     Cauliflower     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

For tarator sauce
2 slices firm white sandwich bread, crusts removed
2 garlic cloves
1/2 cup pine nuts (2 1/2 ounces), toasted and cooled
1/2 cup walnuts (1 1/2 ounces), toasted and cooled
3 tablespoons fresh lemon juice, or to taste
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For cauliflower
1 medium head cauliflower (about 2 1/2 pounds)
1/4 cup olive oil
3 tablespoons thinly sliced celery leaves (optional)

Steps:

  • Make tarator sauce:
  • Soak bread in a bowl of water 30 seconds, then squeeze dry and set aside.
  • Drop garlic into a food processor with motor running, then drop in nuts and process until finely ground. Add bread and 3 tablespoons lemon juice and process until smooth. With motor still running, add oil in a slow, steady stream until incorporated. Transfer to a bowl, then stir in salt and pepper and lemon juice to taste.
  • Cook cauliflower:
  • Remove any leaves from cauliflower, leaving core intact. Cut cauliflower into 1/2-inch-thick slices as if it were a loaf of bread, then cut slices into 2-inch pieces (some florets will separate).
  • Bring cauliflower to a boil with enough water to cover it in a 4- to 5-quart pot, then reduce heat and simmer until just tender, 4 to 6 minutes. Drain well in a colander and pat dry.
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of cauliflower, turning over occasionally, until very well browned on both sides, about 8 minutes total.
  • Transfer to a platter with a slotted spatula and season with salt and pepper.
  • Wipe out skillet, then sauté remaining cauliflower in remaining 2 tablespoons oil in same manner, transferring to platter and seasoning.
  • Serve cauliflower, warm or at room temperature, with sauce and celery leaves (if using).

SKORDALIA



Skordalia image

This Balkan version of Skordalia is a pungent puree made with garlic, potato, walnuts and olive oil. It's very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditionally it's served with beets and beet greens), with warm pita bread, or with fish.

Provided by Martha Rose Shulman

Categories     condiments, dips and spreads, appetizer

Time 15m

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1/2 pound russet or Yukon gold potatoes, peeled
Salt, preferably kosher salt
3 to 4 garlic cloves (to taste), halved, green shoots removed
1 cup walnuts
1/2 cup olive oil
3 tablespoons fresh lemon juice or 1/4 cup red wine vinegar (to taste)

Steps:

  • Place the potatoes in a saucepan and cover with water. Add 1/2 teaspoon salt and bring slowly to a boil over medium heat. Cover partially, reduce the heat and simmer until the potatoes are tender all the way through when pierced with a skewer. Drain, return the potatoes to the pot, and cover tightly. Set aside for 5 minutes. Mash the potatoes through a potato ricer, a food mill, or in a standing mixer fitted with the paddle attachment. Do not use a food processor.
  • Place the garlic in a mortar and pestle with 1/4 teaspoon salt and mash to a paste. Add the nuts and pound together (you can also do this in a food processor, but do not add the potatoes to the food processor). Stir the ground nuts and garlic into the potatoes. Gradually add the olive oil, stirring all the while with a fork or a pestle. Add the lemon juice or vinegar, and salt to taste. The mixture should be like loose mashed potatoes. Taste and adjust lemon juice, vinegar, and salt. Transfer to a bowl and chill until ready to serve. If the mixture stiffens up, thin out with a little olive oil or water.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 0 grams

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