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SALT LAKE CITY -- Our week of cooking with award-winning chefs continues with Chef Adrian Alvarado from Caffe Niche.
Caffe Niche just won "Best Neighborhood Restaurant" in the Salt Lake Magazine dining awards. He showed us how to make Caffe Niche's Roasted Yams and Chimichurri Sauce.
Caffe Niche's Roasted Yams and Chimichurri Sauce
Makes 3 cups of yams
Ingredients:
1/3 yellow onion, chopped
3 Tbsp. minced garlic
3/4 bunch of parsley, chopped
1 & 1/2 Tbsp. dried Turkish oregano
3/4 tsp. chili flakes
1 & 1/2 tsp. salt
1 & 1/2 tsp. black pepper
1/10 of a bunch of basil, chiffonade
3/4 cup of champagne vinegar
3/4 cup olive oil
5 yams
Preparation:
Cut yams into steak-fry size. Brush with olive oil and season with salt and pepper. Roast yam for 1 hour or until soft in a 400 degree oven. Cool until ready to use.
To make the chimichurri sauce, in a food processor, add the onions, garlic, parsley, oregano, chili flakes, fresh basil, champagne vinegar, olive oil and salt and pepper to taste. Process until the consistency is chunky. Cover yams with chimichurri and roast in 400 degree oven until browned on top.
