Vegetables in Parchment

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featuring Rosemary-Garlic Finishing Salt
or try with Dilly-O, Black Garlic or Morel-Chanterelle
Salinity™ Salts: Vegetables in Parchment Recipe

This recipe is deceptively easy yet beautifully presented. After you’ve prepared it once, mix it up with a variety of vegetables and blend another of our flavor profiles with Rosemary-Garlic Finishing Salt or on its own. Use as a side dish or in a warm salad as a meal. Add tofu, hard-boiled eggs or chicken for additional protein. In all honesty, it’s another delicious vehicle for salt lovers. Makes 4 individual pouches.


  • 16 small fingerling potatoes, halved (or quartered) into 1” pieces
  • 16 small red (or purple) potatoes, halved (or quartered) into 1” pieces
  • 8 small organic carrots, peeled and quartered if thick
  • 4 large shallots, peeled and quartered
  • 4 leeks, chopped
  • 4 tablespoons olive oil
  • 16 cloves of garlic (with thin skin)
  • 4 fresh rosemary springs
  • Salinity™ Salts Rosemary-Garlic Finishing Salt
  • Parchment paper 15” wide


Preheat oven to 350 degrees.

Rinse and scrub potatoes with a vegetable brush in cool water. Pat dry and set aside. Peel carrots. Cut the white root of the leeks into ¾ thick rounds. Retain two inches of the green stem just above the leek root and slice vertically (be sure to wash the leeks thoroughly as some dirt may be tucked in between the stem layers). Use 15” wide parchment paper to make four 15” x 15” squares. Fold each square in half. Divide potatoes, carrots, shallots, leeks and garlic cloves evenly. Place the vegetables along the fold of the parchment squares. Drizzle 1 tablespoon of olive oil over vegetables and add a sprig of rosemary. Bring together the open edges of the square opposite of the fold and carefully begin crimping the edges. Fold and roll the edges over two or three times, creating a half moon shape pouch. Twist and crimp the corners for a tight seal. Place parchment pouches on a cookie sheet and bake for 20-25 minutes.

Prior to serving, pull the pouch open and add freshly ground pepper and sprinkle with Rosemary-Garlic Finishing Salt. Serve in parchment pouch.


1 Response


June 11, 2014

Many years ago I discovered the joy and ease of wrapping a few ingredients in parchment and WOW’ing my dinner party guests. Now I have the added bonus of kicking up the flavor with a Salinity Salt, like Dilly-O!, as the dish comes out of the oven!

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