Veggies en Papillote

Veggies en Papillote
6 servings

En papillote just means any food wrapped in parchment paper and baked. This cooking method seals in the moisture and flavour. It’s an easy way to cook veggies. Edamame are fresh soybeans. You can find them frozen or you can also use fresh lima beans. Makes 6 en papilotte packages.



cup shelled edamame (500 ml)
small head of celery root, cut into batons or match sticks (1 ½ cup) (375 ml)
carrots, thinly sliced (2 cups) (500 ml)
clove garlic, thinly sliced
Tbsp unsalted butter (60 ml)
sprig fresh tarragon
cup dry vermouth (60 ml)
coarse salt and freshly cracked black pepper, to taste


Step 1

Preheat oven to 350 degrees F.

Step 2

Cut parchment paper into six 11-inch squares and fold each in half diagonally and then open back up.

Step 3

In large bowl, add the edamame, celery root, carrots, garlic and vermouth. Season with salt and pepper. Toss to combine.

Step 4

Divide vegetable mixture into six equal portions and place onto squares of parchment paper next to the fold. Pour remaining liquid from bowl equally over each vegetable portion. Add one tsp. of butter and one sprig of tarragon on top of vegetable portion. Seal each parcel by first folding over the empty half of the parchment paper. Starting at one end, twist the edges of the paper to form a tight seal, working along the edge until you have a half-moon shape.

Step 5

Place packages onto baking sheet. Bake for 20 to 25 minutes or until the parcels puff and the vegetables are tender and cooked through to your liking. Remove from oven. Cut open each package using scissors and carefully pour the contents onto serving plates. Or, to really wow your guests, serve this the traditional way by cutting open the packages on individual plates at the table. Yield: 6 servings

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