Kelly & Michael: Healthy Hearty Cooking
Kelly Ripa and Michael Strahan have invited leading chefs to share lighter recipes as part of their Healthy Hearty Cooking series. They kicked things off with Daniel Boulud, who made a dish of Baked Root Vegetables en Papillote with Spicy Lime Yogurt.
Boulud’s latest cookbook is My Best, and you can use it to cook many more great meals. He promised that this dish of root vegetables would be affordable. A great thing about fresh vegetable dishes like this is that you can make them special throughout the year by relying on what’s in season.
Kelly & Michael: Cooking en Papillote
En papillote literally means “in parchment,” and it refers to the cooking method used to make these vegetables. However, Boulud’s adaptation used aluminum foil instead. The recipe also calls for a spicy dip.
“The dressing is made with yogurt,” Boulud said, adding that he loves Sumac, which is also used in the spice blend for the Spicy Lime Yogurt.
Kelly & Michael: Daniel Boulud Baked Root Vegetables en Papillote Recipe with Spicy Lime Yogurt Ingredients
- 4 small Carrots
- 3 baby Yellow Beets
- 2 bulbs Fennel
- 4 smashed cloves Garlic
- 3 baby Red Beets
- 2 small Red Onions
- 4 sprigs Thyme
- Olive Oil
- Salt & Pepper
Spicy Lime Yogurt Ingredients
- 1 cup Plain Yogurt
- 1 tsp Cumin
- 1/2 tsp ground Ginger
- Juice of 1 Lime
- 1 lb Kale (sliced in 1/4” strips)
- 1 tbsp chopped Chives
- 1 tsp Honey
- 1 tsp ground Sumac
- 3 thin sliced Radishes
- 1 tbsp Olive Oil
Daniel Boulud: Kelly & Michael Baked Root Vegetables en Papillote with Spicy Lime Yogurt Recipe Directions
- Preheat the oven at 400 F.
- Prepare a baking sheet with aluminum foil (if you’re feeling adventurous, you could skip the baking sheet and put your foil directly on the rack). Spread the carrots with beets, thyme, garlic, fennel, and onions on the foil. Drizzle olive oil over the vegetables and season them with salt and pepper.
- Spread a second sheet of foil over the top of the baking sheet, sealing it at the edges. Bake for 45 minutes.
- To start on the yogurt dip, mix yogurt with cumin, ginger, lime juice, honey, sumac, and olive oil; salt to taste and reserve.
- Remove the vegetables from the oven and let them rest for about 10 minutes. Remove the top sheet of foil and take the skins off the beets, carrots, and onion. Quarter the vegetables.
- Dress kale with the yogurt dressing and place a portion in the center of each serving plate. Arrange the vegetables around the kale.
- Drizzle with dressing to taste and garnish with radishes and chives to serve.