Vegetables Baked in Parchment Recipe

Vegetables Baked in Parchment Recipes

Ingredients :

2 cups thinly sliced fennel bulb

3/4 cup shelled peas

2/3 cup scallions, roots trimmed, cut into 1-inch lengths and split vertically

1.5 cups golden beets, peeled and sliced very thin

1 heaping cup yellow or green zucchini, cut into 1/4 inch dice

1 heaping cup tender string beans, cut into 2-inch lengths

1 heaping cup sliced mushrooms

1 cup julienned carrots

1 cup small turnips, sliced 1/8 inch thick

salt and pepper

1 heaping tbsp chopped fresh tarragon

1 tbsp chopped fresh chives

kitchen parchment paper

6 tbsp water

Method :

Preheat the oven to 400 degrees.

Place 2 standard cookie sheet pans in the oven to warm.

Combine all the vegetables in a large bowl, season them with salt and pepper, add the fresh tarragon and chives, and mix well. Cut 6 lengths of parchment paper about 18x12 inches. Lay the parchment sheets out on a work surface lengthwise. Distribute the vegetables evenly in a mound about a third of the way from the bottom ends. Pour 1 tbsp of water over each mound of vegetables. Fold the top end over the vegetables to meet the bottom edge. Beginning at either folded corner, make little tight overlapping folds. Proceed all the way around the open side of the parchment until you reach the other corner, then twist the paper to seal the package.

Arrange the packages on the hot pans. Bake for 18-20 minutes. The parchment paper will swell and turn a light brown. Serve on warm oval plates immediately and open at the table.

Serves 6

This dish is flexible and can serve either as a first or main course. As a main dish, it is complete in itself. Cooking without fats or oils put greater pressure on the components of a dish to deliver flavor. This recipe will be most successful if you choose vegetables that are at their peak and freshly picked.

Due to the ever-changing availability of seasonal vegetables, the following recipe is meant as a guideline. You may wish to forgo the peas (for instance, if they are starchy) in favor of asparagus. Or you could substitute artichokes for the fennel. The recipe is forgiving enough to permit these differences. It is advisable, nevertheless, to cut like-textured vegetables, other than those listed here, similarly - for instance, parsnips like carrots, potatoes like beets, celery like fennel, and so on. This will ensure that they cook properly.

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