Parsnips
and Carrots en Papillote
Ingredients
3/4 pound carrots, peeled and cut into thick batons
3/4 pound parsnips, peeled and cut into thick batons
2 tablespoons olive oil
1 tablespoon unsalted butter, melted
1 tablespoon pure maple syrup
1 tablespoon finely chopped fresh thyme, plus more for garnish
Splash of dry white wine Kosher salt and freshly ground black pepper
How to Make It
Step 1
Preheat oven to 425°F. Line a rimmed baking sheet with parchment.
Step 2
Put carrots and parsnips in a large bowl; add oil, butter, maple
syrup, thyme, and wine, and season with salt and pepper. Loosely mound
vegetables in center of parchment on baking sheet. Fold parchment up over
vegetables in the center and at edges, sealing it well so steam won’t escape.
Step 3
Bake until veggies are crisptender, about 30 minutes. Transfer
packet to a platter and carefully cut open (hot steam will escape). Sprinkle
additional thyme on top, if desired.
source:
http://www.health.com
Parsnips and Carrots en Papillote
Reviewed by said
on
September 16, 2018
Rating:
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