Cedar wrapped Vegetable Bouquets – Serves 4
You’ll need:
- 4 Cedar Works Cedar wraps
- 1 carrot
- 1 red capsicum
- 1 yellow capsicum
- 300g asparagus
- 2 tbsp melted butter
- 1 tbsp chopped fresh flat leaf parsley
- Salt and pepper to taste
Step 1:
Preheat oven to 200 °C. Prepare the cedar wraps and string by soaking them in water or white wine for 10 to 15 minutes. Trim the woody ends from the asparagus and slice the capsicums. Use a vegetable peeler to shave long, thin slices from the carrot.
Step 2:
Stir the chopped parsley into the melted butter.
Step 3:
Lay out the soaked cedar wraps and divide the vegetables evenly between them. Drizzle the vegetables equally with herb butter, paying special attention to any exposed ends that stick out from the wrap, then season with salt and pepper.
Step 4:
Close up the wraps and tie each one with a piece of soaked string. Place on a baking pan and roast the parcels in the oven for 15 minutes or until the vegetables are crisp tender, then serve.
We’ve selected asparagus, capsicum and carrots for this recipe, but many other vegetables are also suitable for cedar wrapping. All you need to do is make sure that they’re cut to the proper size and thickness to make sure everything cooks evenly. For example, instead of slicing carrots into rounds or sticks, you can use a peeler to shave long, thin strips. That’s how they cook at the same rate as the faster-cooking capsicum and asparagus.
