On Direct to the Palate We are great advocates of cooking vegetables in the oven, even the most unexpected ones with unusual combinations. In spite of everything, we have to make an exception, since we could affirm that the papillote is the definitive technique, or almost, to cook tasty vegetables, preserving their nutrients to the maximum and preventing them from drying out or blandurrrrias.
From the happy marriage between steam and roasting, this traditional technique with a French name was born, in which we already delved a while ago explaining its generalities and applications in the kitchen. This time we focus exclusively on the plant world, as it is worth claiming this preparation to enjoy the healthy properties of vegetables without giving up the best flavor.
Why and when to cook vegetables al papillote
The reason is simple: papillote vegetables are cooked practically on their own, there is hardly any staining, they are done in a short time and are juicy and tender, preserving a certain crunchy texture and enhancing its flavors and losing less nutrients, but without running the risk of scorching and drying out.
Mastering steam to perfection is tricky and the results are sometimes somewhat bland, while papillote benefits from some of the culinary virtues of the oven, which multiply when we include aromatic ingredients such as herbs, spices, good olive oil or a vinaigrette in the package.
The ideal papillote is prepared in the oven, although it can also be applied in the microwave, further reducing the cooking time, in the embers of a barbecue or also on the stove, although the results are not so good.
It is therefore a perfect technique to take advantage of and cook large quantities of different vegetables, together -if they have similar cooking times- or separately, or to prepare the garnish at the same time as a meat or fish roast. protecting vegetables of strange flavors thanks to the fact that they are well wrapped.
It is also a highly recommended method for make food in advance or to take in a container to work, because if we have done the packages well we can introduce them as is, with the vegetables cooked inside, in the airtight container that we usually use, to simply give them a heat stroke in the microwave at mealtime.
How to make a vegetable papillote
Strictly speaking, the papillote is prepared with vegetable paper, but the same technique can be applied with aluminum or a silicone container. If possible, we recommend parchment paper because it tends to stick less, does not crack easily and does not react to the acid in some foods, as can happen with aluminum.
Times are always variable and you have to gain experience over time, adjusting the minutes according to the food, the oven and personal taste. The ideal is to combine vegetables or vegetables that require the same cooking time – no putting potatoes together with peas -, cutting them into homogeneous pieces that facilitate and accelerate cooking.
With this technique it is easier to fall short than to overcook, being simple check the point in the middle of the process to continue as long as it takes.
Preheat the oven to 180ºC-200ºC with heat up and down. Prepare the vegetables as needed in each case, washing them, removing the disposable parts – peduncles, roots, seeds …- and skins, to taste.
Cut into pieces that speed up cooking by adjusting the cooking times to each other, for example on sticks or, in the case of broccoli and cauliflower, in small florets, cutting them in half if necessary.
Spread out a large sheet of de baking paper or aluminum foil and arrange the vegetables in the center. Add the whole or halved peeled garlic clove for added flavor, and a few lemon slices optionally. Garnish with spices, herbs, olive oil or some butter nuts, and a little salt to taste.
Close the package very well as you prefer: forming a half moon or large dumpling, to finish the edges by folding them on themselves, in the shape of an envelope with several straight or caramel-like folds, squeezing the ends.
The important thing is that the vegetables are completely covered, almost hermetically, but without smashing them, leaving space for steam to be generated. Arrange on a baking tray and bake between 20-40 minutes, or as long as the vegetables request.
A clue can be given by the steam that is generated inside, because the package should swell when the vegetables are ready, or almost. Take out and wait a bit for the steam to subside before carefully opening.
With what to accompany the vegetable papillote
As we have already commented, within the paper itself you can include elements that contribute aroma, flavor and juiciness to the preparation, such as fresh or dried herbs, ground or grain spices, any sauce or dressing, aromatic oils, vinegars, ginger or garlic, citrus fruits, chillies or chili peppers, etc.
We can also include some protein beyond meat and fish, as in this recipe for feta cheese, cooked legumes or tofu counted in cubes. Vegetables al papillote themselves can be eaten as a starter, light single dish or garnish. They can also be used to fill sandwiches or prepare toasts, and are very tasty as a complement to spreads such as hummus.
They are a good option to carry in a container with a more satiating accompaniment and energy, such as brown rice, quinoa, pasta, bulgur or any other grain or cereal.
Photos | iStock – Marco Verch
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