Cooking vegetables en papillote—sealed in parchment—concentrates their flavors while keeping them moist and tender. In this elegant yet simple preparation, leeks transform into something silky and aromatic, their flavor shifting subtly from the sweet white base to the grassy green tips. Paired with carrots, thyme, and a drizzle of olive oil, the result is light but deeply satisfying. Serve these leeks as a refined starter or alongside roast chicken, salmon, or braised beef.
INGREDIENTS:
4 medium leeks, trimmed of most greens, split lengthwise, cleaned, and cut into 1-inch lengths
2 medium carrots, peeled and sliced diagonally into 1/4-inch pieces
1 teaspoon fresh thyme leaves
Olive oil, as needed
Coarse salt (such as Maldon) and freshly ground black pepper
METHOD:
Preheat oven to 425°F. Line a half-sheet pan with an 18-inch sheet of parchment paper and lightly oil the center.
Place leeks in the middle of one half of the parchment, scatter carrots on top, and arrange in a single layer if possible. Drizzle or mist lightly with olive oil. Sprinkle with thyme, salt, and pepper.
Fold parchment over the vegetables. Starting at one corner near the fold, crimp and pleat edges tightly all the way around to form a sealed packet. Gently shake to distribute contents evenly.
Place packet on the baking sheet and bake for 20 minutes. Carefully open and test the leeks with a knife; they should be fully tender. If needed, reseal and bake a few minutes longer.
Open the packet just before serving to release the aromatic steam. Serve hot as a starter or side.
CHEF’S NOTES AND VARIATIONS:
You can gussy up this dish in many ways.
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Add lemon juice or a splash of white wine before sealing for brightness.
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Pair with seafood by adding capers or drizzle with lemon at serving.
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Mix in mushrooms (thinly sliced raw or pre-sautéed if thick).
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Try asparagus or a hint of truffle oil for a luxurious touch.
YIELD: Serves 4
SOURCE: Recipe inspired by Vegetables from Amaranth to Zucchini by Elizabeth Schneider and adapted by Chef Andrew Cohen.
