Monday, March 10, 2014

Papilotte Steamed Yams and Swiss Chard with Feta Cheese

Steamed vegetables are a great option for side dishes or a main vegetarian meal. This recipe steams Yams, Swiss Chard, Shiitake Mushrooms, Onions, Garlic, Raisins and Feta Cheese in a Paper Parchment known in French cuisine as Papilotte method.

I find it to be a great and easy method to cook vegetables as well as for steam cooking seafood and meat dishes.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 25 minutes
Special Tools:  Parchment Paper and Poultry Twine


1/2 lb. Yams thinly sliced
2 Cups Swiss Chard stem discarded and leaves torn
2 Cups Shiitake Mushrooms
1 Cup Red Onions julienned
1 Garlic Clove minced
2 Tablespoons Olive oil
1/4 Cup Feta Cheese crumbled
1/4 Cup Raisins

Preheat the oven to 400 degrees Fahrenheit. 

In a large bowl combine the yams, Swiss chard, Shiitake mushrooms, red onions, garlic and olive oil.  Season with salt and freshly ground pepper and toss the ingredients together.

Cut 2 parchment paper squares into 14 inch by 14 inch squares.  Divide the mixed vegetables in half and place each each half in the center of each parchment paper squares.  Toss half the feta cheese and half the raisins onto each parchment paper squares.  To seal the parchment paper squares, roll the paper over the ingredients and twist the ends to seal (should look like a tootsie roll candy wrapper).  Poultry twine can be used to tie and secure the ends. 

Place the sealed vegetables onto a rimmed baking sheet.  Place the baking sheet into the oven to bake for about 20 minutes.

Remove from the oven and let cool for 2 minutes.  To serve open the paper parchment and transfer the vegetables to a plate.  Vegetables can also be served in the paper parchment on top of a plate or bowl.   Enjoy.

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