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Chimmi-Churri Roasted Vegetables

Cut potatoes, turnips, yams, leeks, onions or almost any root vegetable into large bite-size pieces.

Blanch all ingredients in salted, boiling water for 5 minutes. Cool quickly by replacing the boiling water with cold running water. Drain.

Marinate all ingredients for 1 hour in enough Chimmi-Churri to coat well.

Arrange vegetables on cookie sheets [use a slotted spoon to drain excess sauce]. Drizzle with a little olive oil and bake in a 350° oven until crisp.

Serve hot, at room temperature or cold. Can be served with a dish of Chimmi-Churri on the side for dipping.

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      GAUCHO GREEN CHIMMI CHURRI SAUCE © 2004