Herbed Vegetables En Papillote
This flavorful and vibrant vegetable medley brings together the fresh and earthy flavors of asparagus, carrots, zucchini, and yellowneck squash, perfectly seasoned with aromatic herbs. Wrapped in parchment paper parcels and steamed to tender perfection, these colorful veggies make a delightful and satisfying dish that is both easy to prepare and a joy to savor. Enjoy this healthy and delicious meal straight from the steam oven to your plate for a delightful culinary experience.
— Constant Cookbook
Ingredients
- 1 lb. thin asparagus spears, ends trimmed
- 2 carrots, peeled and cut on the bias about 1/8 inch thick
- 1 zucchini, cut on the bias 1/4 inch thick
- 1 yellowneck squash, cut on the bias 1/4 inch thick
- 2 Tbs. olive oil
- 2 Tbs. chopped fresh dill
- 2 Tbs. chopped fresh chives
- Kosher salt and freshly ground pepper, to taste
Instructions
- In a bowl, toss together the asparagus, carrots, zucchini, yellowneck squash, olive oil, dill and chives. Season with salt and pepper.
- Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet.
- Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.
- Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400°F according to the manufacturer’s instructions. Steam until the vegetables are tender, about 18 minutes. Transfer the packets to a platter and carefully open them. Serve the vegetables immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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