French Friday with Dorie
'En papillote' means to cook in paper or parchment paper. This method steams the vegetables, meat or fish in squares of parchment or parchment paper and often lined in foil and then folded into packets and put into the oven. I used my Martha Wrap which I mentioned in my long slow cooked apples post a few weeks ago. Martha's wrap is foil that is already lined with parchment paper. Here in California you can buy it at Safeway, but you can also purchase it through Amazon.
For this recipe, the butternut squash, brussels sprouts and one apple are tossed in some olive oil, sprinkled with brown sugar and topped with a sage leaf before wrapping and putting into the oven.
After about 25 minutes the packets are ready to be opened and they are so very fragrant when you open them. Along with the steam that escapes you get the wonderful smell of sage.
Everything was perfectly cooked and had so much flavor. The brown sugar added just the right amount of sweetness to the brussels sprouts and a bite of apple along with the butternut squash or brussels sprouts made the vegetables taste even better. If you have kids or other family members who don't care for brussels sprouts, you should try cooking them this way. Even though I usually roast my vegetables during the winter months, we really loved the taste of the vegetables cooked en papillote and will be making this recipe again. Check out French Fridays with Dorie to see what the rest of the group thought about cooking the vegetables 'en papillote'.
I've never in my life seen that parchment/aluminum foil combo before. Neat! Glad you liked the dish. I thought it was fine, but probably won't make it again.
ReplyDeleteNever heard of Martha wrap before. Huh. Learn something new every day.
ReplyDeleteElaine, it looks like that Martha Wrap is wonderful for cooking these lovely veggies "en papillote". I had heard about it and I think it is a terrific new idea. Your squash and your Brussels sprouts look perfectly "steamed" and delicious. So nice to read and see that you enjoyed this wonderful recipe so much!
ReplyDeleteHave a wonderful weekend!
Love that Martha Wrap... your veggies look terrific but I love roasted for winter vegetables.
ReplyDeleteElaine, After reading your post on the Long and Slow Apples I put a roll in my cart at Amazon. I just ordered it the other day…I am anxious to give it a try!
ReplyDeleteYour veggies look yummy and I agree, these were really delicious…a definite keeper! Have a great weekend!
I agree that this is a good recipe for Brussels sprouts "conversion!" It really does give them a nice flavor, and they pair so nicely with the friendlier butternut squash. I think it helps that it's so pretty too! Beautiful job with this one!
ReplyDeleteTaunting us with the Martha Wrap again :-) I have to find that and give it a try.
ReplyDeleteIt looks really good!
Hi Elaine, I liked trying this new way of oven cooked vegetables, though I do think I prefer roasted. The Martha Wrap looks really cool. I'm going to have to see if they have it in any supermarkets out here. Have a great weekend.
ReplyDeleteYour veggies turned out great! But, be forewarned about Martha's double sided paper: it tends to curl at the edges and into your cookies or bars. I've had it ruin a good batch of cookies before. =(
ReplyDeleteBeautifully done, Elaine! I need some of Martha's foil!!!
ReplyDeleteGreat idea to use the parchment/foil wrap for en papillote! Reynold's sells wrap like that--I've seen it at my local grocery store. I'll have to pick some up to try this.
ReplyDeleteOoooh I'm gonna be on the lookout for Martha Wrap! I liked this dish too which surprised me since I wasn't really sure about Brussels sprouts!
ReplyDeleteThat Martha wrap looks fancy! I just used plain foil and it worked, as well. I prefer roasted, I think, but these were nice for a change.
ReplyDeleteThanks for including more info on that wrap- I remember reading about your finding it in Safeway but we don't have them here. Amazon is another story. I liked the technique and had fun combining sage and apple with the veggies. I am inspired to play around with this technique some more and am very happy to have a liver and cellophane noodle free week.....
ReplyDeleteOMG what a waste of money to have specialized wrap for these types of dishes when foil or parchment works just as well. And how narcissistic to put your already overused name all over it!
ReplyDeleteI must get some.
Love your Martha wrap! I really liked this.
ReplyDeleteOne of the things I love about this group is all the tips and ideas I get and the new things I learn...like this foil...never hear about it before. I could definitely use this in my kitchen...great idea. Thanks! And your veges look beautiful!
ReplyDeleteYou've really sold me on this recipe - not that I needed to be sold on it, but the rest of my family did! It sounds terrific.
ReplyDeleteI love that foil. I think those veggies look great!
ReplyDeleteI need to go and buy some of the Martha Stewart wrap you used. This was a great recipe and very tasty too.
ReplyDeleteMartha Wrap! Of course she would have this. lol How cool!
ReplyDeleteThis recipe was so easy and tasted great!
That Martha Wrap looks interesting - I will have to try to find it. I'm glad you enjoyed this one - we did too!
ReplyDeleteI love brussel sprouts any way they are cooked but you are absolutely right about using the packet approach to urge kids to eat these little guys. This is such a fun dining gimmic to let each guest open their own "surprise". The brown sugar adds just the right touch. I went overboard with three or 4 pieces of sage and it only made it better. I tried Martha Wrap and always have it on hand. I hope you read that Tricia and Nana each gave it to each other as a surprise gift after reading your Post. I would urge you to try "Plenty", Ottolemghi's cookbook. It just raises your thinking about vegetables to a entirely new level. And, the blog, OMGYummy is cooking from "Jerusalem, the Cookbook", his latest book. Both Mardi and I have joined to cook along as we can.
ReplyDeleteShe is ingenious to have that product. :) Glad you use it and that it makes cooking so much easier and flexible! These look fabulous! I'm a brussel sprout lover and will have to make this - brown sugar makes anything taste better! :)
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