Moroccan Vegetables in Parchment Wraps

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 453, total fat 12 G., saturated fats 7 G., proteins 10 G., carbohydrates 81 G., fiber 9 G., cholesterol 30 mg, sodium 264 mg, sugar 20 G.

Try a delicious combination of pumpkin, turnips, celery, bell peppers, onions, and mushrooms steamed in aromatic oriental spices in a parchment wrapper. Each serving receives its own wrapper, and you can serve the vegetables directly in the paper, allowing your guests to unwrap them and savor the wonderful aroma. Served Moroccan-style with couscous, this dish can be enjoyed as a standalone vegetarian dish or as a complement to grilled meats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Bouillon

0.5 tsp ground turmeric
0.5 tsp ground ginger
0.5 tsp ground cinnamon
A pinch of saffron threads
1.5 cups lightly salted vegetable juice
2 tsp harissa (or half a jalapeño, seeded and finely chopped)

Vegetables

600 g kabocha or butternut squash (about half a large pumpkin), seeded, peeled, and cut into 2.5 cm cubes (about 4 cups)
2 bunches small turnips (about 12), trimmed and halved
2 stalks celery, thinly sliced
1 onion, thinly sliced
0.5 cups raisins
3 tbsp chopped fresh cilantro
3 tbsp chopped fresh parsley
8 shiitake mushrooms, stems removed
4 small sweet peppers, cut in half lengthwise
4 thin slices of lemon, cut in half
4 tablespoons unsalted butter
1 cup couscous

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kabocha pumpkin, turnip, sweet pepper, celery, shiitake mushrooms, couscous grain, lemon, harissa sauce, turmeric, saffron, ground ginger, cinnamon, raisin

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Prepare the broth:

In a medium saucepan, combine the turmeric, ginger, cinnamon, saffron, and 1/2 teaspoon black pepper over medium heat; stir-fry for 1 minute. Add 2 1/2 cups water, vegetable juice, and harissa. Bring to a simmer and cook until slightly reduced, about 15 minutes; remove from heat.

Prepare the vegetables:

Combine the pumpkin, turnip, celery, onion, and raisins in a bowl and season with salt. Add 1 cup of broth and half each of the cilantro and parsley; stir. Set the remaining broth aside.
Cut four sheets of parchment paper 40 cm long. Make bundles. Spread about a quarter of the vegetable mixture on one sheet of parchment, along with some of the liquid from the bowl. Top with 2 shiitake mushroom caps, 2 bell pepper halves, 2 lemon slices, and 1 tablespoon of butter.
Seal the package. Repeat to make 3 more packages; place on two baking sheets.
Place in the oven and bake until the parchment is puffed and the vegetables are tender, 35-40 minutes. Let rest for 5 minutes before unwrapping.
Meanwhile, cook the couscous according to the package directions; fluff it with a fork. Bring the remaining broth to a boil, adding the remaining cilantro and parsley. Carefully open the packets, add the couscous, drizzle with broth, and season with salt to taste.