French Fridays with Dorie: Baby Bok Choy, Sugar Snaps and Garlic (not) en Papillote

It’s going to be a short and sweet French Fridays with Dorie this week! When I saw this recipe (Baby Bok Choy, Sugar Snaps and Garlic en Papillote, p 348) coming up, I was happy to be working with some bright spring-like greens but I immediately knew that I just wouldn’t be cooking those “en papillote”. I am a fan of the method (“en papillote” simply means “in parchment” and means you place the food into a pouch or parcel of parchment or foil then bake in the oven) for certain foods but for vegetables I find it steams them – and sometimes a little too long since you can’t check in on them – and I thought that would be a shame with such lovely bright spring veggies.

I changed the veggie combo up a little, using shallots instead of baby onions, snow peas instead of sugar snaps and I added fresh English peas from our organic box delivery. I also used lemon zest as well as orange. The I roasted these in the oven for about 20 minutes. There was a *tuny* bit of caramelization and the veggies didn’t go too soggy. So no, I didn’t really follow the recipe but I kinda sorta did. I loved the combo of the zest and the mint and I’ll remember that in future!

You can find the recipe for Dorie Greenspan’s baby bok choy, sugar snaps and garlic en papillote here.

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Let’s get kids excited about food on May 16th 2014 – Food Revolution Day! Check out all the details for how you can participate here.

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