POTATOES, LEEKS, AND CARROTS IN PARCHMENT

Potatoes, Leeks, and Carrots in Parchment image

Yield serves 4

Number Of Ingredients 6

3/4 pound small potatoes, scrubbed and halved or quartered
2 medium leeks, white parts only, halved lengthwise, cut into 3-inch pieces, and washed well and dried
8 ounces small carrots, halved crosswise if long, or large carrots, cut into thin 3-inch sticks
10 sprigs thyme
1 tablespoon unsalted butter (optional), cut into small pieces
Coarse salt and ground pepper

Steps:

Preheat oven to 400°F. Place potatoes, leeks, carrots, thyme, and butter (if using) in center of a 24-inch-long piece of parchment. Season with salt and pepper. Fold into a "twist" or "envelope" shape (page 19).
Place packet on a rimmed baking sheet and bake until packet is puffed up and potatoes are tender, 25 to 30 minutes.
nutrition information
Per Serving (without butter)
Calories: 117
Fat: 0.4g (0.1g Saturated Fat)
Protein: 3g
Carbohydrates: 26.8g
Fiber: 4.3g