Roasted Sweet Potato Rounds, Carrots & Broccolette En Papillote with Feta Cheese & Crispy Shitake Mushrooms

Roasted Sweet Potato Rounds, Carrots & Broccolette En Papillote

with Feta Cheese & Crispy Shitake Mushrooms

2 Servings
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From the Test Kitchen

Piment d’Espelette is a chili pepper that has become a mainstay of Basque cuisine. It was originally cultivated in Mexico, but made its way to Southwestern France in the 1500’s. Its production is controlled to maintain the highest quality. What’s really special about this ingredient is its flavor. Piment d’Espelette has a complex heat, and hints of brine and stone fruit, making it a delicate, gourmet addition to this classic dish.

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  • Nutrition
    PER SERVING
  • Calories
    525 Cals (est.)
fresh
ingredients
Roasted Sweet Potato Rounds, Carrots & Broccolette En Papillote with Feta Cheese & Crispy Shitake Mushrooms
Title
  • 4 Baby Carrots
  • 10 Shiitake Mushrooms
  • 3 Tbsps Walnuts
  • 2 cloves Garlic
  • 1 bunch Broccolette
  • 1 bunch Chives
  • 1 bunch Thyme
  • 1 Lemon
  • 1 Shallot
  • 1 Sweet Potato
  • 1 cup Bulgur
  • 4 Tbsps Butter
  • ½ tsp Piment d'Espelette
  • 2 Parchment Bags
  • 2 oz Feta, Crumbled
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the carrots. Cut off and discard the stems of the mushrooms. Roughly chop the walnuts. Peel and mince the garlic and shallot. Trim off and discard the bottom inch of the broccolette. Mince the chives. Pick the thyme leaves off the woody stems. Using a peeler, remove the yellow rind of the lemon (avoiding the white pith); mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the sweet potato.
Cook the bulgur:
2 Cook the bulgur:
Once the water is boiling, add the bulgur and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.
Make the lemon-shallot butter:
3 Make the lemon-shallot butter:
While the bulgur cooks, in a small pan, melt the butter on medium. Add the shallot, garlic, lemon zest and thyme and cook, stirring occasionally, 2 to 3 minutes, or until fragrant and thoroughly combined. Remove from heat and stir in the juice of 2 lemon wedges.
Fill & seal the packets:
4 Fill & seal the packets:
Combine the cooked bulgur, lemon-shallot butter and half of the piment d’Espelette and season with salt and pepper. In a large bowl, toss the broccolette, sweet potato and carrots with olive oil and season with salt and pepper. Divide the dressed bulgur between the 2 parchment bags and top each with half of the seasoned broccolette, sweet potato and carrots. Fold the open end of the parchment bag under and crease to tightly close.
Roast the packets:
5 Roast the packets:
Gently transfer the sealed packets to a sheet pan. Place in the oven and roast 16 to 20 minutes, or until the paper is slightly browned an the vegetables are tender. Remove from the oven, and, using a knife, open the packets carefully (they may release a lot of steam).
Roast the walnuts & mushrooms:
6 Roast the walnuts & mushrooms:
While the packets roast, place the walnuts on separate sheet pan. Place in the oven and toast 3 to 4 minutes, or until fragrant and lightly brown. Transfer to a small bowl and wipe off the pan. Using the same pan, arrange the mushrooms in a single layer. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven 8 to 10 minutes, or until browned. To plate your dish, place 1 opened packet on each plate and top with the feta cheese, toasted walnuts and chives. Garnish with the crispy mushrooms and remaining Piment d’Espelette and lemon wedges.

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Roasted Sweet Potato Rounds, Carrots & Broccolette En Papillote

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Thinly slice the carrots. Cut off and discard the stems of the mushrooms. Roughly chop the walnuts. Peel and mince the garlic and shallot. Trim off and discard the bottom inch of the broccolette. Mince the chives. Pick the thyme leaves off the woody stems. Using a peeler, remove the yellow rind of the lemon (avoiding the white pith); mince the rind to get 2 teaspoons of zest. Cut the lemon into quarters and remove the seeds. Peel and thinly slice the sweet potato.
2 Cook the bulgur:
Once the water is boiling, add the bulgur and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Drain thoroughly and return to the pot.
Cook the bulgur:
Make the lemon-shallot butter:
3 Make the lemon-shallot butter:
While the bulgur cooks, in a small pan, melt the butter on medium. Add the shallot, garlic, lemon zest and thyme and cook, stirring occasionally, 2 to 3 minutes, or until fragrant and thoroughly combined. Remove from heat and stir in the juice of 2 lemon wedges.
4 Fill & seal the packets:
Combine the cooked bulgur, lemon-shallot butter and half of the piment d’Espelette and season with salt and pepper. In a large bowl, toss the broccolette, sweet potato and carrots with olive oil and season with salt and pepper. Divide the dressed bulgur between the 2 parchment bags and top each with half of the seasoned broccolette, sweet potato and carrots. Fold the open end of the parchment bag under and crease to tightly close.
Fill & seal the packets:
Roast the packets:
5 Roast the packets:
Gently transfer the sealed packets to a sheet pan. Place in the oven and roast 16 to 20 minutes, or until the paper is slightly browned an the vegetables are tender. Remove from the oven, and, using a knife, open the packets carefully (they may release a lot of steam).
6 Roast the walnuts & mushrooms:
While the packets roast, place the walnuts on separate sheet pan. Place in the oven and toast 3 to 4 minutes, or until fragrant and lightly brown. Transfer to a small bowl and wipe off the pan. Using the same pan, arrange the mushrooms in a single layer. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast in the oven 8 to 10 minutes, or until browned. To plate your dish, place 1 opened packet on each plate and top with the feta cheese, toasted walnuts and chives. Garnish with the crispy mushrooms and remaining Piment d’Espelette and lemon wedges.
Roast the walnuts & mushrooms:
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