I think this may have come from an old Robert Carrier recipe book that my mum used. Its another festive family favorite.
Ingredients:
Large leafy green vegetable - I use collards in the US and big spinach leaves in the UK. One large leaf per person.
One medium carrot per person
1/2 a parsnip per person
1/2 tsp of asian plum or home made asian apricot sauce - per person
1/4 tsp of DF butter - per person
1 small pinch of salt pp.
Equipment:
2 xSteamer basket and pans
Ramekins (one pp).
Roasting pan
Step by Step:
Peel the carrots and parsnips and then using the same veggie peeler cut carrots and parsnips into very thin slices.
Place the thin strips of carrot and parsnip into the first of the two steamers.
Lightly steam for 5 - 8 mins.
Taking the vein / stem out of the leafy green veggie,
Lightly steam the leaves in the second pan for 5 - 8 mins
Remove both sets of veggies from the pan and allow to cool until handle able
Prepare the ramekins with a small nob of butter in the bottom
Then line the interior with a large leave, leaving enough draped over the edges to be able to close the package.
Put about 1 - 1.5 " of the carrot and parsnip mixture into the ramekin. It goes into the open package created by the leafy green vegetable
Add a dot of DF butter, a 1.4 ts of asian plum or apricot sauce.
Close the packages by gently folding the leaf over the contents
Pre heat the oven to 400F
Fill the roasting with about 1 - 1.5 inches of water
Cover ramekins with foil
Place ramekins into the water in the roasting pan
Place roasting pan in the oven
Bake for 20 mins - 25 mins.
To plate, simply remove from the oven and carefully invert the ramekin onto the place, and tap. It should pop right out and make a pretty little parcel on the plate.