It’s going to be a short and sweet French Fridays with Dorie this week! When I saw this recipe (Baby Bok Choy, Sugar Snaps and Garlic en Papillote, p 348) coming up, I was happy to be working with some bright spring-like greens but I immediately knew that I just wouldn’t be cooking those “en papillote”. I am a fan of the method (“en papillote” simply means “in parchment” and means you place the food into a pouch or parcel of parchment or foil then bake in the oven) for certain foods but for vegetables I find it steams them – and sometimes a little too long since you can’t check in on them – and I thought that would be a shame with such lovely bright spring veggies.
I changed the veggie combo up a little, using shallots instead of baby onions, snow peas instead of sugar snaps and I added fresh English peas from our organic box delivery. I also used lemon zest as well as orange. The I roasted these in the oven for about 20 minutes. There was a *tiny* bit of caramelization and the veggies didn’t go too soggy. So no, I didn’t really follow the recipe but I kinda sorta did. I loved the combo of the zest and the mint and I’ll remember that in future!
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Let’s get kids excited about food on May 16th 2014 – Food Revolution Day! Check out all the details for how you can participate here.
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