Vegetable papillote & mango sauce

Vegetable papillote & mango sauce
0 vote

Particularities

  • Serves4 to 6
  • Prep time20 min
  • Cook time20 min
  • Timeout1 hour
  • FreezingFreezes well

Inspiration

Ingredients

  • 2 cups of Nantes carrots, sliced in half
  • 2 cups of whole radishes, (sliced in half if too big)
  • 1 minced onion
  • 2 cups of butternut squash, peeled and diced in 1″ pieces
  • 1 cup of fine couscous
  • 1/4 cup of fresh parsley, chopped
Mango sauce
  • 1 Ataulfo mango’s flesh
  • 1 tablespoon of red wine vinegar
  • 2 tablespoons of tomato paste
  • 1 teaspoon of ground cilantro
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon of vegetable oil
  • Salt & pepper, as preferred

Steps

  1. Blend all the mango sauce ingredients with a hand-held mixer.
  2. Combine the Nantes carrots, radishes, onion and squash with half the sauce. Stir.
  3. Build a papillote (cooking packet).
  4. Fire up the barbecue and regulate to medium heat (about 400°F.)
  5. Cook the vegetables on the barbecue for 30 minutes.
  6. Cook the couscous in a pot, following the instructions on the box.
  7. Pour all the packet contents into a large bowl, add the couscous and the remaining sauce with parsley and stir. Serve as a side dish.
Recipe published on August 19, 2018