Vegetables and Persimmons in Parchment
Makes 2-4 Servings
2 sheets of large parchment sheets
1 medium-sized carrot (be sure to taste the carrot and decide whether or not to shave the skin off), cut into bite-sized pieces
1 small kohlrabi, skin removed and cut into bite-sized pieces
1 purple sweet potato
1 persimmon, skin, seeds removed, cut into bite-sized pieces
2 Italian parsley stems
1 parsnip, skin removed and cut into bite-sized pieces
2 stems of broccolini cut into bite-sized pieces
Lemon-infused olive oil to taste
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees
Place the ingredients in a medium-sized mixing bowl, dress, and season to taste.
Place the parchment flat onto the heavy half-sheet pan. Place the ingredients in the center of the parchment and hold it in half. Hold the edges all around to create a pouch.
Cook in parchment for 20-25 minutes.
Remove from the oven and allow it to cool for 3 minutes.
Place the parchment on a serving platter. Using a knife, open a small opening, cut open a larger opening, and drizzle with additional lemon olive oil.