Vegetables and Persimmons in Parchment

Makes 2-4 Servings

Equipment:

2 sheets of large parchment sheets

Ingredients:

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

Method:

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.