Recipe: Le Bernardin Steam-Roasted Vegetables (roasted in a foil packet)

STEAM-ROASTED VEGETABLES

4 medium carrots
4 medium parsnips
31/2 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Peel carrots and parsnips; cut in half down the length, then across on the diagonal into 1/4-inch thick slices. (The carrots can be prepared a day ahead, but the parsnips should be prepped the day of cooking because they will discolor.)

In a large bowl, toss vegetables with the olive oil, cumin, lemon zest, salt and pepper. Divide vegetables between two sheets of aluminum foil, each about 2 feet long. Fold the foil over the vegetables and seal the edges by crimping to form an airtight package. Place the packages on a baking sheet.

Roast the vegetables in a preheated 450 degree F oven 10 minutes. Flip the packages over and continue roasting an additional 10 minutes. To test if the vegetables are done, wrap your forefinger in a towel and press it against the packet. The vegetables should give slightly. If still hard, return to the oven and cook 5 minutes longer. Let the packages rest 5 minutes before cutting through the foil.

TO MAKE AHEAD:
The vegetables can be made the morning they will be served. To reheat, transfer to a baking dish and place in a 300 degree F oven for about 20 minutes; or heat in a microwave until warm.

Makes 8 servings
Source: Le Bernardin Cookbook by Eric Ripert and Maguy Le Coze