Spring Vegetables en Papillote Recipe
HT ACC 25mins
A simple side dish with the best of spring vegetables including
asparagus, new potatoes, peas and baby carrots baked in a parcel with a lemon mint butter.
Prep & Cook Time:
Vegetarian Vegetables Herbs
en papillote parchment parcels foil parcels Gluten Wheat Free Eggless
4 tbsp softened Butter, plus extra for greasing
2 teasp Freshly Chopped Mint
1 teasp Lemon Juice
Salt and Pepper
4 New Potatoes, (about the size of a large egg) cut into 3mm/⅛-inch slices
12 Small Asparagus Spears
8 Baby Carrots, (about 7.5cm/3-inches long) quartered lengthways
75g/3oz Fresh Peas
1. Preheat the oven to 200C, 400F, Gas Mark 6. Take four pieces of
parchment paper about 45cm/18-inches square, fold each in half and
cut into the shape of your choice such as a heart or oval or leave
as an oblong. See pictures below. Open up the papers, lightly grease
one side of each with a little butter leaving a border about
2. Place the butter in a small mixing bowl, add the mint, lemon
juice, salt and pepper and mix well.
3. Open the paper up, place a layer of sliced potatoes on the
buttered part close to the fold, season with salt and pepper then
top with the asparagus, carrots, mangetout and peas, seasoning each
layer lightly and making sure you leave the border clear.
4. Dot with the mint butter all over, fold over the paper lining up
the edges then fold over the edges securely so the parcels are well
sealed but leaving enough space so they can puff up during cooking.
See pictures below showing on how to assemble papillote parcels.
Place the parcels on a baking tray and bake for 15-18 minutes.
. end of instructions