Baked Vegetables in Parchment

One of the most adorable ways to serve any food is to bake it in parchment. First, you cook in this way for everyone individually. Secondly, all flavors and juices remain inside the envelope, and do not evaporate in an unknown direction. And third, you need to wash significantly less dishes!

Ingredients

• about 1 kg of different vegetables: fennel, turnips, carrots, sweet red onions, stalked celery, Brussels sprouts
• 400 g champignons
• juice and zest of 1 lemon
• a mixture of French herbs
• Brown sugar
• extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Prepare the vegetables: cut the large ones into pieces, leave the small ones as they are. Brush the champignons, cut into 4 parts.
2. Place vegetables and mushrooms in portions in the center of the pieces of parchment about 45x30 cm. Season them with lemon juice, crushed zest, French herb mix, salt, pepper and olive oil. Drizzle each serving with 2 tbsp. l. wine and sprinkle with a pinch of brown sugar.
3. Join the edges of the two long sides of the parchment above the contents and fold over several times. Twist the remaining open ends like a candy wrapper on a candy. Put the resulting envelopes on a baking sheet and bake in an oven preheated to 200 ° C for 10 to 20 minutes. - depending on what kind of vegetables you like: soft or slightly crispy.
4. Serve vegetables directly in envelopes on plates. Before serving, cut each envelope slightly in a criss-cross pattern to release the scalding steam. Vegetables can be served with olive oil, prepared tomato sauce or pesto, and fresh bread.