Vegetables en papillote

with sweet potatoes, asparagus, red onion and carrot

Papillote is a French cooking technique whereby vegetables are wrapped in foil and cooked in their own steam. The touch of fresh herbs adds a lot of aroma and flavour. The vegetables are accompanied by a brava sauce and basmati rice.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

egg

Utensils:

Aluminum foil

Ingredients

Sweet potato

Asparagus

Red onion

Carrot

Mushrooms

Mix of fresh herbs

Brava sauce

Basmati rice

Garlic

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2791
667
15
2
121
21
13
14
10
384

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 200 degrees.

Place the rice and 300ml of water in a small pot and bring it to a boil. Once it boils, cover the pot and turn off the heat. Keep it covered for 10 minutes so the rice cooks and set aside.

Wash the vegetables. Peel the sweet potato and cut it into slices of approx. 4mm thick. Peel the carrot and cut it into thin strips. Cut the mushrooms in 4 pieces. Use 3/4 of the onion, cut it first in half and then into wedges. Remove the first 3cm of the asparagus and use the rest. Finely chop the garlic.

To put the papillote together: cut 4 pieces of aluminum foil of approx. 30x20cm. Use 2 sheets as the base and sprinkle them with a tablespoon of olive oil. Cover the bases with sweet potato slices, while keeping 5cm free from the edges. Season with salt and pepper. Place the onion, carrots, mushrooms, asparagus and garlic on top. Add another tablespoon of olive oil and finish with the herbs. Season to taste. Cover the vegetables with another sheet of aluminum foil and seal the edges by folding them until the vegetables are airtight. Bake in the oven for 15 minutes.

After removing the papillote from the oven, cut the paper with scissors so you don't burn yourself to the steam. This way you can appreciate the aromas of the vegetables and herbs. Serve the vegetables with the rice and brava sauce.