Carrots

This method is used all around the Mediterranean to cook winter and spring vegetables such as leeks in this recipe, artichokes, cardoons, celery, celery root, fat green beans, favas, and white turnips. The vegetables turn creamy within while remaining firm enough to hold their shape. The method also sweetens slightly bitter vegetables, such as cardoons, by caramelizing them ever so slightly.

Ingredients

When leeks and carrots are moistened with minced mushrooms, sealed in packets, and baked in their aromatic juices, a new richness emerges. Quickly assembled, the colorful, tender mélange is peppery, sweet, and woodsy. Pop into the oven while a roast rests, or bake alongside whole fish. Very simple, very special.