Spring Vegetable Parcels

Cooking each guests Vegetables in their own Paper parcel keeps the flavour in the vegetables for longer, increases the flavour, looks sophisticated and classy too!

Serve it with a joint of Meat (or Fish!), out on the Table, fresh on peoples plates, ready for them to open themselves on the table when they’re ready to be served

To Serve 6
3 Small Courgettes, cut into 1cm thick wheels
300g Baby Carrots, ends trimmed
350g Baby Leeks, trimmed
340g Sugar Snap Peas
6 Sprigs Mint
100g Butter, cut into 12 cubes

1. Heat the oven to 190C, and cut six squares about thirty centimetres square out of Baking Paper, and lay them out on a clean, dry work surface.
2. Divide the Vegetables into six portions, and lay them out in the centre of each piece of Baking Paper, add a sprig of Mint and a cube of Butter and drizzle a tablespoon of water over each parcel. Fold the parcels up and tie with a bit of cooking string at the top.
3. Place each parcel on a baking tray, and cook for fifteen to twenty minutes, then remove and place each parcel onto a different plate. Cut the string, trying to keep the paper intact, and serve with freshly cooked Meat.

Photo Courtesy of: ccharmon