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Baked Vegetables in Parchment

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.

Serves 6-8

250g/8oz celeriac
250g/8oz carrots
250g/8oz beetroot
250g/8oz sweet potato
250g/8oz jerusalem artichokes
250g/8oz new potatoes
250g/8oz baby onions
250g/8oz parsnips
50ml/2fl oz olive oil
15ml/1tbsp white wine
15ml/1tbsp tamari (optional)
12 cloves of garlic
salt and freshly ground black pepper
6-8 sheets of baking parchment 20 x 20cm/8 x 8in wide
250g/8oz quark
3 cloves of garlic
handful of basil or other herb, finely chopped

Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Scrub all the vegetables clean and cut all but the potatoes and the baby onions into 3cm/11⁄2in 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.

Source: The New Cranks Recipe Book

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