← All recipes

🍽️ Crispy Vegetables from Parchment

275 kcal · 30 min · 4 servings

Ingredients

• 200 g tender celery (3 stalks)
• salt
• 150 g shallots
• 450 g small Romanesco (1 small Romanesco)
• 500 g small corn cobs (2 small corn cobs)
• 400 g small zucchini (2 small zucchini)
• 400 g very small waxy potatoes
• 4 tbsp olive oil
• pepper
• 300 g cherry tomatoes (with vine)
• 50 g green olives
• 2 sprigs mint
• 1 tbsp balsamic vinegar

Instructions

1. 1. Wash the celery thoroughly.
2. 2. Remove the fibrous strings from the celery.
3. 3. Cut the celery into pieces about 5 centimeters long.
4. 4. Bring salted water to a boil.
5. 5. Boil the celery pieces for 2 minutes in the boiling water.
6. 6. Drain the water.
7. 7. Immediately pour cold water over the celery to shock (cool) it.
8. 8. Let the celery drain well.
9. 9. Peel the shallots.
10. 10. Boil the peeled shallots for 2 minutes in boiling salted water.
11. 11. Drain the water from the shallots.
12. 12. Shock the shallots with cold water.
13. 13. Halve the shallots.
14. 14. Clean the Romanesco.
15. 15. Break the Romanesco into small florets.
16. 16. Wash the Romanesco florets.
17. 17. Remove the husks from the corn cob if present.
18. 18. Wash the corn cob.
19. 19. Cut the corn cob into slices about 1 centimeter thick.
20. 20. Wash the zucchini.
21. 21. Dry the zucchini with a cloth.
22. 22. Cut the zucchini in half lengthwise.
23. 23. Cut the zucchini halves into pieces about 2 centimeters wide.
24. 24. Wash the potatoes.
25. 25. Peel the potatoes.
26. 26. Cut the potatoes into bite-sized pieces.
27. 27. Place the celery, shallots, Romanesco, corn, zucchini, and potatoes in a large bowl.
28. 28. Add 1 tablespoon of olive oil.
29. 29. Season with salt and pepper.
30. 30. Mix everything well together.
31. 31. Wash the tomatoes together with the green stem attachment (calyx).
32. 32. Keep 3 to 4 tomatoes attached to the stem together.
33. 33. Take 4 pieces of baking paper, each about 30 by 50 centimeters.
34. 34. Lightly grease the baking paper pieces.
35. 35. Distribute the vegetables evenly over the baking paper pieces.
36. 36. Place one tomato bundle with 3 to 4 tomatoes and stem attachment on each.
37. 37. Close the baking paper sheets like a candy wrapper.
38. 38. Tie the ends securely with kitchen twine.
39. 39. Place the vegetable packets on a baking sheet.
40. 40. Preheat the oven.
41. 41. Bake the packets at 200 degrees Celsius (convection: 180 degrees Celsius, gas: level 3).
42. 42. Bake them for 40 minutes.
43. 43. Pit the olives in the meantime.
44. 44. Chop the olives roughly.
45. 45. Wash the mint.
46. 46. Shake the mint dry.
47. 47. Pluck the mint leaves from the stems.
48. 48. Whisk balsamic vinegar with some salt and pepper for the vinaigrette.
49. 49. Stir the remaining olive oil into the vinegar mixture.
50. 50. Fold in the chopped olives and mint leaves into the vinaigrette.
51. 51. Serve the vinaigrette together with the vegetables.

Nutrition per serving

• kcal: 275
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 26 g