We are going crazy for spring veges this week at French Fridays with Dorie this week with Baby Bok Choy, Sugar Snaps and Garlic en Papillote. Yes, I realise that in the Southern Hemisphere, we are coming into winter, but most of the Doristas are in the Northern Hemisphere, hence some lovely green spring vegetables are perfect for them at this time of year.
So, what's all this "en papillote" stuff about? Well, it's just French for cooking in a bag - on this occasion, a foil bag made by folding alfoil around the vegetables before baking them in the oven. It's quite a nifty way to cook that I learned from Jamie Oliver years ago, back in his "lovely jubbly" days. It keeps all the moisture in, facilitates preparation in advance, and is a "set and forget" method of cooking.
Here's a look at the veges resting in their foil cocoon after cooking:
To see what the other Doristas thought of their veges en papillote, visit the LYL section of the FFWD website.