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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Herbed Vegetables en Papillote

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Herbed Vegetables en Papillote Empty Herbed Vegetables en Papillote

    Post by Lobo Sat 23 Jan 2016, 11:00 pm

    Herbed Vegetables en Papillote Img22l
    Herbed Vegetables en Papillote
    Herbed Vegetables en Papillote Translucent
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    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Servings: 4
    Dill and chives lend fresh flavor to this medley of summer vegetables, which are cooked in parchment-paper packets in a Cuisinart steam oven. To prepare the dish in a conventional oven, assemble the packets as directed below and place on a baking sheet. Bake in a preheated 400°F oven until the vegetables are tender, 20 to 25 minutes.






    • 46

    Ingredients:


    • 1 lb. thin asparagus spears, ends trimmed
    • 2 carrots, peeled and cut on the bias about 1/8 inch thick
    • 1 zucchini, cut on the bias 1/4 inch thick
    • 1 yellowneck squash, cut on the bias 1/4 inch thick
    • 2 Tbs. olive oil
    • 2 Tbs. chopped fresh dill
    • 2 Tbs. chopped fresh chives
    • Kosher salt and freshly ground pepper, to taste

    Herbed Vegetables en Papillote Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    In a bowl, toss together the asparagus, carrots, zucchini, yellowneck squash, olive oil, dill and chives. Season with salt and pepper.

    Place 2 half-sheets of parchment paper, each 12 by 16 inches, on a work surface. Place half of the vegetable mixture in the center of each sheet.

    Bring the long ends of 1 parchment sheet together in the center and create a 1/2-inch fold. Make several more 1/2-inch folds to form a tight seal, then twist the ends of the packet to close completely. Place the packets on the baking tray of a Cuisinart steam oven.

    Position a rack in the lower rung of the steam oven. Transfer the tray to the oven. Turn the oven to the super-steam setting at 400°F according to the manufacturer’s instructions. Steam until the vegetables are tender, about 18 minutes. Transfer the packets to a platter and carefully open them. Serve the vegetables immediately. Serves 4.

    Williams-Sonoma Kitchen

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