French Fridays with Dorie: Baby Bok Choy, Sugar Snaps and Garlic (not) en Papillote

Baby Bok Choy, Sugar Snaps and Garlic for French Fridays with Dorie on eatlivetravelwrite.comIt’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!

You can find the recipe for Dorie Greenspan’s baby bok choy, sugar snaps and garlic en papillote here.

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17 Responses to French Fridays with Dorie: Baby Bok Choy, Sugar Snaps and Garlic (not) en Papillote

  1. Trevor Sis. Boom. April 18, 2014 at 10:27 #

    I looked for English peas too as I thought they would match well but didn’t find them. En Papillote or not these look great Mardi.

  2. Liz April 18, 2014 at 12:04 #

    What a gorgeous presentation, Mardi! So glad you enjoyed!

  3. Diane Zwang April 18, 2014 at 14:25 #

    Your spring vegetables look delicious.

  4. Coco in the Kitchen April 18, 2014 at 15:19 #

    This is such a simple and delicious side to anything, isn’t it?
    I love roasting things in paper.
    Thanks, Mardi.
    Happy Easter!

  5. Betsy April 18, 2014 at 22:12 #

    The spring vegetables were so welcome this week! You don’t usually go rogue, Mardi. I haven’t yet checked what Cher did this week but it seems you might be the wild one this week! I liked the papillote, though reading your post, a tiny bit caramelized sounds very appealing.

  6. EmilyC April 18, 2014 at 22:23 #

    Love your selection of vegetables, stunning colors. And really, they do not need to be baked longer than 5 mins papillote way!

  7. Rose April 19, 2014 at 03:31 #

    Looks lovely. I used lemon zest instead of orange zest entirely and also skipped the en papillote part. Both of us seem to be channeling Cher this week and I don’t regret it one bit!

  8. Cakelaw April 19, 2014 at 06:07 #

    This one was good. Glad you enjoyed it.

  9. Angel Reyes April 19, 2014 at 07:44 #

    Looks awesome! Definitely a must-try!

  10. Cher April 19, 2014 at 08:16 #

    Very nice – and um, this week I followed the rules (mostly) and you went rogue 🙂 It’s more about the spirit of the recipe, right? XO

  11. Candy (Dulce) April 19, 2014 at 11:17 #

    Your veggies look delicious, so happy you enjoyed!

  12. yummychunklet April 19, 2014 at 14:41 #

    Love your mix-up on the veggies!

  13. Diane Balch April 19, 2014 at 15:09 #

    I love your combination of vegetables and I thought the mint and zest were inspired too.

  14. Chocolate Shavings April 20, 2014 at 18:59 #

    This look really good Mardi — what a great way to welcome Spring!

  15. Maria April 21, 2014 at 06:29 #

    It looks so fresh and healthy Mardi, I think I will have to feed on this for the next few weeks to balance of the weight I put from all the chocolate and roasted lamb of the past few days! Have a lovely week!

  16. Mr. Neil April 21, 2014 at 07:07 #

    Tasty side, and did make me think of spring…and a bottle of Muscat.

  17. Mary Hirsch April 21, 2014 at 22:17 #

    Yeah, you kinda didn’t. But, you did end up with a great result. Although I did “follow the rules” – I hate that about me – I over-steamed my veggies and they were a bit limp. I felt guilty for doing that to them. Love the peas. Roasting vegetables is my favorite technique these days.

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