Vegetables In Parchment

2
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Cooking in parchment (also known as en papillote in French) is a healthy cooking technique. While many foods can be cooked using this method, typically vegetables or fish are sprinkled with herbs and seasonings, sometimes given a drizzle of stock or white wine, then wrapped in parchment paper to create a tight enclosure. The parchment paper wrapping swells in the oven, containing the liquids and using the trapped moisture to steam the food. The packets are served piping hot then opened at the table so the diner can smell the aroma when the steam billows out. You can use nearly any vegetable when cooking vegetables in parchment. Feel free to use what you like. Packets can be made up to a day in advance and kept in the refrigerator until ready to bake."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (561.1 g)
  • Calories 268.2
  • Total Fat - 15.1 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 0 mg
  • Sodium - 974.4 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 12.4 g
  • Sugars - 11.7 g
  • Protein - 10.4 g
  • Calcium - 162.5 mg
  • Iron - 5 mg
  • Vitamin C - 145.9 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 400-degrees F. Place two 24-inch by 12-inch sheets of parchment paper on a clean work surface. Fold each piece of parchment in half across the width.

Step 2

Place two slices of lemon on each sheet of parchment, putting the lemon in the center near the fold. Evenly divide the asparagus spears between the two packets, placing them neatly on top of the lemon slices.

Step 3

Evenly divide the rest of the vegetables between the two sheets of parchment. Place them directly on top of the asparagus in small mounds.

Step 4

Drizzle each mound of vegetables with 1 tablespoon of olive oil and sprinkle each packet with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 5

Fold the other half of the paper over and make small folds around the perimeter to create a tight seal. The vegetables should be completely enclosed. Place the packets on a baking sheet and bake until the vegetables are just tender, about 12-15 minutes.

Step 6

Remove the baking sheet from the oven and carefully put each packet on a dinner place. Using a small knife or scissors, cut an opening in the top of each packet, being watchful of the hot steam that will escape. Season each packet to taste with salt and pepper and add another drizzle of olive oil, if desired

Tips & Variations


No special items needed.

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