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.
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.
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