A quick and unique side dish!
VEGETABLES EN PAPILLOTE
1 fennel bulb (thinly sliced)
3 medium Yukon gold potatoes (thinly sliced)
2 cups cauliflower (grated)
2 leeks (thinly sliced and cleaned)
3 cups haricot verts (trimmed and cleaned)
2 lemons (zested and segmented)
2 tablespoons fresh thyme leaves
2 garlic cloves (peeled, thinly sliced)
4 tablespoons olive oil
1/2 cup white wine
Kosher salt and black pepper (to taste)
Preheat oven to 400ºF.
Cut parchment into 4 12-inch squares. Fold each diagonally and open back up.
In a large bowl, add the fennel, potatoes, cauliflower, leeks, haricot verts, the zest and segments of 2 lemons, fresh thyme leaves, garlic, and olive oil. Season with salt and pepper. Toss to combine.
Divide the vegetable mixture evenly between the 4 pieces of parchment next to the folds on a baking sheet. Pour 1/4 cup of the white wine over each of the vegetable portions. Fold in half and start twisting the edges of the paper to form a tight seal, working along the edge until you have a half moon shape.
Place in oven for 15-20 minutes, until vegetables are tender.
Remove from oven. Carefully cut open each package and place each one on a plate.
Tip: Use your favorite vegetables and herbs in this dish. Perfect alongside a piece of fish or chicken.