GOOD TO KNOW Cooking vegetables in parchment is a great way to highlight their flavor while preserving their nutrients (and low-calorie profiles). Group vegetables with similar cooking times so theyāll be ready at once.
Recipe information
Yield
serves 4
Ingredients
3/4 pound small potatoes, scrubbed and halved or quartered
2 medium leeks, white parts only, halved lengthwise, cut into 3-inch pieces, and washed well and dried
8 ounces small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 400Ā°F. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a ātwistā or āenvelopeā shape (page 19).
Step 2
Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
nutrition information
Step 3
Per Serving (without butter)
Step 4
Calories: 117
Step 5
Fat: 0.4g (0.1g Saturated Fat)
Step 6
Protein: 3g
Step 7
Carbohydrates: 26.8g
Step 8
Fiber: 4.3g
