Garlic Roasted Mini Yams with Chimichuri

Chef David Blum
This is a great side dish using mini yams. Yams are so versatile and much lighter than its main competitor – the potato. The bright citrusy chimichuri is a condiment from South America which goes really nice served over the roasted yams. This works great as a side for beef, chicken and even fish.
Serves: 
4

Ingredients

Yams
2 lbs mini yams – washed well and dried.
2 sprigs rosemary
¼ cup kosher salt
8 garlic cloves
2 tbsp olive oil
Chimichuri
¼ cup fresh oregano – stems removed
1 cup parsley
2 sprigs rosemary – stems removed
Zest of 2 lemons
3 garlic cloves
¼ cup red wine vinegar
¼ cup olive oil
1 tsp salt
1 tsp black pepper

Preparation

Yams:

Place the salt at bottom of roasting dish and top with whole yams.  Scatter the rosemary, garlic and olive oil atop and bake for 40 minutes at 330 until fork tender. 

Chimichuri:

Blend all ingredients in food processor until well chopped but not pureed.  Store in air tight container up to a week in cooler.  

 

Once yams are cooked, slice in half diagonally.  Lightly scatter the chimichuri over and serve warm.

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