Potatoes In Cartoccio Recipes

POTATOES AND CARROTS

Potatoes and Carrots image

This is very simple but delicious! It is good anytime of the year and you can adjust amounts to whatever you need.

Provided by Lauren

Categories Side Dish Potato Side Dish Recipes

Yield 12

Number Of Ingredients 6

Ingredients

7 large potatoes, peeled and quartered
9 carrots, julienned
4 large sweet potatoes, peeled and quartered
2 onions, quartered
salt and pepper to taste
¼ cup vegetable oil

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place a 1/3 cup water in a 9x13 inch baking dish. Layer in potatoes, carrots, yams and onions. Sprinkle generously with salt and pepper.
Pour oil over entire dish until all ingredients are well coated.
Cover or place foil over dish and bake for 2 hours.

Nutrition Facts : Calories 362.5 calories, Carbohydrate 74.1 g, Fat 5 g, Fiber 10.9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 128.4 mg, Sugar 11 g

HALIBUT IN CARTOCCIO

Halibut in Cartoccio image

Provided by Anne Burrell

Categories main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 zucchini, green part only, julienned
1 small butternut squash, top part only, peeled and julienned
1 pint Brussels sprouts, leaves pulled apart
1 large leek, julienned
Extra-virgin olive oil
1 tablespoon picked thyme leaves
Kosher salt
4 (6-ounce) halibut fillets
4 slices lemon
2 cups dry white wine
Special Equipment: Parchment paper

Steps:

Fold 4 (9 by 13-inch) pieces of parchment paper in half and starting at the top of the fold, cut a large half circle from the paper. When the fold is opened it should be a full circle. It is okay if it is not a perfect circle-a heart shape is even better. Reserve.
In a bowl combine the zucchini, butternut squash, Brussels sprouts and leeks. Toss generously with olive oil and season with the thyme leaves and salt. Oil and salt the halibut as well.
Preheat the oven to 500 degrees F.
Open the parchment paper circles (or hearts) and brush the paper with olive oil leaving a 1-inch border around the edge.
Divide the seasoned vegetables between the 4 papers, placing them in the center just above the crease. Lay the fish fillets on top of the vegetables and place a lemon slice on top of each fish fillet. Fold the paper over the fish. Working from 1 end of the parchment to the other fold the bottom of the paper over the top to crease and seal the packets. The closure needs to be very secure so the steam will not escape during the cooking process. Before the package is completely sealed, carefully add 1/2 cup wine in each then seal. Bake in the preheated oven for 8 to 9 minutes.
Remove the fish from the oven, place on serving dishes and serve immediately. Have each diner slice open their own parchment package so they can get the full effect of the burst of aromatic steam that will be released from the package.

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