There is even a label-category for En-Papillote or parchment-cooking in my blog - that speaks how much I like this method of cooking. Fuss-free, clean, neat, retaining moisture and flavors - basically I cannot find any negatives, particularly catering to my personal preferences where taste and convenience is concerned. Recently, my Cod Fish and Zucchini and Bell Peppers was also shared as part of 12+ En-Papillote ideas for cooking fish.
I have been experimenting parchment-cooking with different combination of vegetables, and really happy with the results. Up above (left), you can see artichoke hearts with heirloom tomatoes and asparagus; another pack (right) of broccoli, zucchini, red bell peppers, tomatoes, and Maitake mushrooms.
These veggie parcels can also be prepared, sealed in parchment one day in advance, stored in the fridge.
When it's time to make dinner, all you have to do is just steam them ~10-15mins or bake them in the oven 375F ~20-30mins. Unwrap the parcel and serve the steamed vegetables as a side, or toss with noodles to make a one-dish.
Plus, no dishes to wash and clean!
Sharing with Hearth and Soul.
Tag: en papillote, steamed vegetables
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