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
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