Tuesday, November 24, 2015

vegetable surprise

ANOTHER WAY TO SERVE YOUR VEGETABLES
veggie wraps
There's nothing mysterious concealed within this parcel.  Pull the string, take a whiff of the steam as it gently unfurls and in an instant every single ingredient will be revealed at the sight, smell and taste of each.  In just the palm of a hand, the beauty of fall and winter seasons are condensed and translated in food.  Food that cooks in a mingling of flavors that are absorbed and released through its own sweet juice.  The final result will make your heart skip for a second and all five senses will sing soundly. To start, get a hold of good ingredients, you’ll be inspired as you handle them.  The rest is just chopping, slicing, and dicing, in a rather rustic but thoughtful way. I’ll never tire to say that good food depends almost entirely on great ingredients especially when there's really no recipe involved. That's all there is to say.   
veggie wraps
Vegetable Wraps
serves for 4 people

1 medium size butternut squash, peeled and diced
4 medium size Jerusalem artichokes, peeled and sliced longwise in quarters
4 big oyster mushrooms, it would be better if you can get a hold of porcini mushrooms
4 fresh spring onions
1 big fennel
12 large size chestnuts, peeled and boiled for 10 minutes
fresh thyme
fresh dill
salt
pepper
extra virgin olive oil
parchment paper and baking string

Rinse and peel the vegetables.  Dice the butternut squash, slice the fennel, divide the Jerusalem artichokes in quarters, divide the spring onions in half.  Slice the bigger oyster mushrooms in half and leave the smaller ones whole.  Peel the chestnuts from their outer skin.  To remove their inner skin, boil the chestnuts in water for 10/15 minutes, this will also pre-cook the chestnuts so they can cook equally with the other vegetable.

Place all the vegetables in a big bowl and season to taste with salt, pepper and extra virgin olive oil.  Give it a mix with your hands coating all the vegetables with the seasoning.

Divide the parchment paper in 4 pieces, 60 cm long. Place a sheet of the parchment paper in a small bowl, this will help you wrap the vegetables.  Place the vegetables within the bowl covered with parchment paper, add the fresh thyme, dill and a last drizzle of oil.  Pull the 4 extreme corners of the paper and bring them above the center, gather the middle with your hand to form a tight package, see the top photo.  Tie the package tightly with baking string. Place the four parcels on a baking tray and bake in a preheated oven at 200ºC for 20/25 mins.
 No fuss. Oven baked wrapped veggies. You're wondering what veggies, right? Coming soon. Happy sunday folks :)

7 comments:

  1. LOOOOOVE THIS! and you know what? I have become kind of addicted to vegetable parcels lately! as you said, you just need to carefully wrap a bunch of good and fresh veggies, season a little, seal the edges and put it in the oven for 15 to 20 minutes. Heath and steam make their magic while you can sip a glass of sparkling wine (!) and MOSTLY you don't have to clean the whole kitchen after dinner! Not later than last night we had taleggio filled and speck wrapped radicchio, as well as a balsamic vinegar version for a small tardivo one, the other day it was bock choi with ginger, garlic, chili and soy sauce, last week green asparagus with thyme and lemon.. just to mention a few! Our winter dinners will have a twist this year, my friend...

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    1. Oh my! My eyes are wobbling just reading through all these wonderful combinations! Thumbs up for no cleaning later, double thumbs up for the sip of sparkling wine during the wait! Heck! I'm going to try them all :)

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  2. Yummy and healthy - what a combination!

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  3. Come sempre… senza parole!;-)

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  4. Come sempre… senza parole!;-)

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