“En papillote” or in parchment is a technique that I’ve tried a few times before for French Fridays with Dorie. Each time, I marvel at its brilliance, and then promptly forget it about it until the next “en papillote” recipe gets selected. Well, this week, we’re making Baby Bok Choy, Sugar Snaps and Garlic en Papillote. Once again, en papillote made me smile.

The recipe name kind of says it all. Spring vegetables are sealed up in foil packets along with some orange zest and sprigs of mint. One packet for each person is baked, allowing the vegetables to steam in their own juices, infusing with the orange and mint flavors.

I liked the combination of vegetables: the baby bok choy with the peas, baby onions, and sliced garlic. It was so lovely to enjoy fresh sugar snap peas. My only complaint was that I wasn’t completely sold on the orange zest or the mint. I might have preferred lemon and chives or thyme.

I served the veggies as a side to baked chicken with artichokes and couscous, but it would have been good with anything.

Hopefully, I remember this easy technique over the summer. We’ve got plenty of vegetables coming when our CSA starts up in June.

To see what the other Doristas thought about their en papillote, check out their links here. We don’t post the recipes, but you can find it in Dorie Greenspan’s book Around My French Table.