one day i'm throwing a dinner party and the theme is going to be "white". i've already planned out the entire six-course menu, which led to me planning a "green" dinner menu, "black", then one that highlighted just beans or rice or chilies. i thought i'd be realistic and planned to execute just one of these dinners a quarter. yeah…that was over a year ago and i haven't attempted one yet. but this creation, although not part of the original plan, reminded me of the white dinner idea. i'm gonna do it, damn it. in june! there, i'm putting it out there. now i have to do it. in the meantime, let me tell you about calm-looking but super-flavourful white vegetables en papilotte (in parchment).
steamed vegetables may sound boring but it's all about strategy: trapping nutrients, cooking fast, and cleaning less! unlike stir-frys which require more oil, or boiling in which vegetables loose some of their goodness to the water, steaming requires no fat (though this recipe has some in the marinade) and the parchment also keeps in the steam which helps the food to cook faster. plus it's "one-pot cooking" without the really messy pot to worry about after.
white vegetables en papilotte
note: make sure to cut a large enough piece of parchment paper to hold all of the ingredients, with room to enclose the package and still be able to crimp the edges securely all around. you don't want steam or liquid escaping. parchment is quite tough and will scrunch well without ripping so don't worry, this is not a fussy process and you don't need a pretty result.