Ingredients:

  • 1 lb rutabaga (approximately 450g)
  • 3 tablespoons almond flour (30g)
  • ¼ cup olive oil (plus 2 tablespoons) (60ml + 30ml)
  • 2 cloves garlic (omit for low-FODMAP)
  • 2 tablespoons sour cream (30g)
  • 1 teaspoon preserved lemon paste (or lemon juice) (5g)
  • 1 teaspoon fleur de sel (or season to taste)
  • 2 tablespoons extra virgin olive oil (30ml)
  • 1 large zucchini (thinly sliced)
  • 10 kalamata olives (sliced in half)
  • ¼ cup walnuts (crushed) (30g)
  • 6 cherry tomatoes (sliced in half)
  • ½ teaspoon black pepper
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • 2 cups smoked turkey (chopped or protein of choice) (300g)
  • 4 tablespoons feta cheese (crumbled) (30g)
  • 1 green onion (chopped)
  • 1 pinch fleur de sel (for finishing - optional)

Instructions:

  1. Cut and peel rutabaga; chop into 1-inch pieces.
  2. Boil rutabaga in a pot of water until fork-tender (10-15 minutes).
  3. While boiling, finely chop garlic; sauté in olive oil until soft (about 2 minutes); set aside.
  4. Drain rutabaga; mash in a bowl and mix with olive oil, sautéed garlic, almond flour, and salt until smooth. Stir in sour cream last.
  5. Heat olive oil in a large skillet.
  6. Sauté zucchini with black pepper, basil, and oregano until just tender (about 5 minutes).
  7. Add olives, walnuts, and chopped turkey, cooking until heated through (1-2 minutes).
  8. Plate a generous amount of skordalia.
  9. Top with the stir fry mixture.
  10. Finish with crumbled feta, cherry tomatoes, green onions, and fleur de sel to taste.