Baked Vegetables In Parchment

Hope always draws the soul from the beauty which is seen to what is beyond, always kindles the desire for the hidden through what is constantly perceived. Therefore the ardent lover of beauty, although receiving what is always visible as an image of what he desires, yet longs to be filled with the very stamp of the archetype. And the bold request which goes up the mountains of desire asks this: to empty the Beauty not in mirrors and reflections, but face to face.

Gregory of Nyssa

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Veg1, Vegetarian	8	Servings

INGREDIENTS

8	oz	Celeriac
8	oz	Carrots
8	oz	Beetroot
8	oz	Sweet potato
8	oz	Jerusalem artichokes
8	oz	New potatoes
8	oz	Baby onions
8	oz	Parsnips
2		Olive oil
1	T	White wine
1	T	Tamari, optional
12		Cloves garlic
		Salt and freshly ground
		black pepper
6		Sheets baking parchment 20
		x 6 to 8
		20cm/8 x 8in wide
8	oz	Quark
3		Cloves garlic
1		Handful basil or other herb
		finely chopped

INSTRUCTIONS

Pre-heat the oven to 190Ã¸C/375Ã¸F/Gas Mark 5.  Scrub all the
vegetables clean and cut all but the potatoes and the  baby onions into
3cm/1 1/2in cubes. Mix in with the olive oil, white  wine, tamari, and
salt and pepper as well as the whole peeled baby  onions and the whole
unpeeled garlic cloves.  Divide the vegetables equally between the
sheets of baking parchment,  wrap around, folding the edges tightly
together to form a bag and  place closely together on an oven tray.
Place in the pre-heated oven  for 35-40 minutes and serve at once with
a bowl of quark, richly  seasoned with crushed garlic, salt and pepper
and herbs and let  people spoon some over their vegetables as needed.
Converted by MC_Buster.  NOTES : This is an unusual way of serving root
vegetables with their  sweetness gently brought out. Opening the bags
to reveal the different  vegetables is a real treat and especially
pretty because the beetroot  weeps some of its vermilion juices over
the other vegetables.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 92 Calories From Fat: 3 Total Fat: <1g Cholesterol: <1mg Sodium: 274.8mg Potassium: 441.3mg Carbohydrates: 20.8g Fiber: 3.3g Sugar: 6.7g Protein: 2.4g