Baby Bok Choy, Sugar Snap Peas and Garlic en Papillote #FrenchFridayswithDorie

Bok Choy, Sugar Snaps and Garlic en Papillote | A Dorie Greenspan recipeMy “en Papillote,” or cooking in packets, experience has been limited to seafood and one other Dorie Greenspan recipe, Brown-Sugar Squash and Brussels Sprouts, which was surprisingly delicious. I didn’t have high hopes for these vegetable packets to win any popularity contests around here.  Besides detesting  the forenamed Brussels sprouts and a long list of other random foods, the spousal unit has made me quite aware of his disdain for sugar snap peas.  I knew I’d be the solo sampler of  this dish. But when I read through the recipe for Baby Bok Choy, Sugar Snap Peas and Garlic en Papillote, there was one pesky ingredient that had me a wee bit apprehensive…the mint. Granted, I love mint desserts, but mint in this savory vegetable dish gave me pause. But I trudged ahead with the simple preparation.
Bok Choy, Sugar Snaps and Garlic en Papillote | A Dorie Greenspan recipe
Halved baby bok choy heads, sugar snap peas, small onions (or spring onions in my case) and paper thin garlic slices were tossed with olive oil, orange zest, mint sprigs, salt and pepper. The mixture was divvied onto 4 sheets of non-stick aluminum foil, sealed and baked for just 15 minutes.  I pulled out the mint sprigs and dove in with my fork. There was only a subtle infusion of mint when I sampled a perfectly cooked sugar snap pea. The presentation was fresh, green and elegant. But since I used spring onions instead of “small” onions, both they and my bok choy were a bit too crunchy. I’m afraid all my greens would have been gray had I cooked till tender. Unfortunately, I could not finish the leftovers. And even the not-so-picky boomerang kid (who comes over for dinner about once a week), was unimpressed. He would have preferred his sugar snap peas just steamed. I thought these veggies looked quite lovely on a plate, but this was one of those once and done recipes. And I’m sure you all know that Bill gave this one a wide berth. Sorry, Dorie.

This recipe can be viewed on Google Books.

Update: this was quite a hit with my fellow Doristas, so if you’re tempted, please give it a shot.


  1. Oh no! I didn’t mind this one, but I skipped the mint.

  2. Lynn@Happier Than A Pig In Mud says:

    Sorry to hear it was disappointing but your pics are gorgeous! Happy Easter Weekend Liz-enjoy:@)

  3. I had high hopes when I started reading this post, but I do appreciate an honest review. I love bok choy but the spousal unit (as you put it) does not so it’s not on our menu (he puts up with enough greens as it is).

  4. Nigella is the one who started me adding mint to my savory dishes and now I love it. Sorry to hear that you didn’t love this one, but it’s bound to happen on occasion.

  5. It is comforting to know that I am not alone with food testing and that not all dishes are not favored or successes! Sorry to hear about this but love that you still shared the experience.

  6. Looks so refreshing, yumm!!

  7. Never thought of making only veggies in papillotte. The look just wonderful and fresh. Too bad it did not taste as great as hoped.

  8. Yeah, I figured that would be the result. I’m sorry the dish wasn’t a winner. You’re right though, it does look fantastic in the bowls.

  9. I actually found the mint refreshing. (See what I did there?) But I did. Also, if you quarter the bok choy it will get tender faster. Can’t love ’em all I guess. And it doesn’t sound like Bill will mind if you don’t go back to this one. So there is that.

  10. I don’t like the en papillote for vegetables either because I like to be able to taste them and check they’re cooked like I like them… Sorry you didn’t like. I went the out of papillote route this week.

  11. We use Bok Choy a lot in Chinese cuisines. I’m surprise to see you cooking with this vegetable too. Is it very popular in western dishes? I don’t recall seeing Bok Choy in western cuisines in Asia…….

  12. Ooooh yum!! This looks healthy and nourishing!! A perfect way to welcome spring!!

  13. Bok choy is not for everyone. My little off-spring only ate the sugar peas. I did cook them until the bok choy was tender so my vegetables don’t look nearly as good as yours. Kudos for trying it anyway.

  14. I don’t mind having the leftovers.. but disappointing to one was ready to have a bite, well at least you got to try this recipe!

  15. I left out the mint. I knew my family would stage a revolt if I put mint in the veggies. Sorry this didn’t work for you. I hope you have a nice weekend.

  16. Somehow when I looked at the first photo, I suspected Bill might give this one a miss. I wouldn’t!

  17. Sounds wonderful, Liz! Love the greens.

  18. I love veggies so I know I’d happily eat these – sugar snap peas with mint is a favorite spring side dish of mine!

  19. This looks amazing!! So healthy and colourful, not to mention fresh! Love it.

  20. I LOVE bok choy! This actually sounds like a really great way to prepare it too…the fresh orange and mint makes it refreshing…I don’t know Lizzy, I think I’m going to brave it and give it a try once I get my mint in the garden. Besides, your beautiful presentation only makes this more tempting 🙂

    I hope you and your family have a very splendid and joyous Easter weekend! Sending lots of love and hugs your way dear friend~~


  21. Hey, you don’t have to love them all. Honestly, I wasn’t so wild about the mint (or the orange) either. I certainly didn’t sprinkle extra on top. Howard did like this one. Sugar snap peas are one of his favorite vegetables. In fact, he just planted an entire bed of them in the backyard last weekend. Have a Happy Easter!

  22. Kumar's Kitchen says:

    this is a refreshingly green dish…and en papilot method of cooking always amuses us, a lovely dish and very flavorful with garlic in it,thanks so much for sharing 🙂

  23. LOL re Bill. Liz, the presentation is brilliant though!

  24. Sorry to know that you didn’t really enjoy this…bok choy and sugar peas are so good in the stir-fry!

  25. Bummer!

  26. Well, it may not have impressed but I’m intrigued by this method of cooking the vegetables. I would love to try it out sometime and see for myself.

  27. Liz, I love your French Fridays project! It’s such a lovely idea. Shame you weren’t impressed with this one, but at least it looks pretty!

  28. I love the look of this…so wholesome. Beautiful, Liz! 🙂 ela

  29. Hi Liz, sorry this was not a winner with the family but your photos are stunning. I love bok choy and snap peas but maybe instead of mint it may have been better with more Asian spices and herbs. Have a lovely weekend. BAM

  30. Liz, your presentation is impeccable – bright green and wonderful veggies – too bad that this was not really liked all that much at your house! We quite enjoyed this.
    Wishing you and your family a wonderful Easter weekend!

  31. Too bad it didn’t turn out for you. The pictures look beautiful. I am loving the bright, vibrant colors. I would have some questions about mint too. Not my favorite flavor.

  32. Sorry this wasn’t a hit for you – it sure does look pretty though 🙂

  33. I love sugar snap peas and bok choy but sorry this dish didn’t turn out for you. It looks wonderful though 🙂

  34. It looks gorgeous! I skipped this one this week but will be visiting it when I am in the mood for veggies full of flavour! Happy Easter

  35. I think this really needed more flavor – I think it even could have been ok with the mint, if I’d added some chile, soy and basil for a bit more Asian (or in that instance Thai) flavor. But at least they were pretty!

  36. I think those are tough veggies to pull all together. It definitely looks gorgeous and fresh!

  37. I have never baked anything with Bok Choy! But, this looks wonderful, I”m going to have to get over my fear.

  38. Sorry Bill didn’t like them. At least they looked pretty!

  39. I used spring onions too cut thin. I did cook the whole thing a little longer which wilted the leaves on the bok choy but at least everything was cooked. All I can say is. “Bad Bill” give peas a chance.

  40. How can such a beautiful and healthy looking dish no go right? What a shame. 🙁 I am sure you will have loads of goodies soon enough to enjoy to help you forget this dish. 🙂 Wishing you the happiest Easter!! 🙂

  41. This is a beautiful dish and sounds quite tasty. I’m sorry for not stopping by but for some reason I haven’t been getting anyone’s post sent to my inbox, it’s crazy. Hopefully I can figure out what’s going on.

  42. Uh oh, sounds like this just wasn’t your cup of tea, Liz. That’s okay, you can’t love them all! I think I would pass on the mint too but the rest of the ingredients really do sound good. Today just happens to be National Garlic Day so it is a timely post even if it wasn’t up to your expectations! Thank you so much for sharing, Liz…Sending Happy Easter wishes your way Liz. Enjoy!

  43. Love bok choi! Happy Easter, Liz.

  44. Too bad you don’t have me as a neighbor, Liz. I love bok choy and the zing of garlic and onion can only make it better. It is interesting to see the inclusion of mint. It reminds me of Thai cooking =) At any rate, lovely photos and combo of veggies =)

  45. Sorry this wasn’t a hit for you. It looks like you had a wonderful Easter feast today, though. Your fudge lamb was especially spectacular! Happy Easter.

  46. Your packet looks perfectly delicious so I am disappointed it didn’t please. I wish I had steamed my veggies less – mine were a bit too limp for me. Yours look like I would have liked mine to be. I’m surprised you didn’t go for this one, Liz. That looks like a great lunch for you. I will say that you have been producing some dazzling baked goods and candy in your kitchen. It’s been fun to read about your holiday efforts. It’s also okay to take a Pass.

  47. It’s a shame this one didn’t work out. It sure looks gorgeous. So how did the mint work into the flavor? I actually love mint in “some” savory dishes. In fact, I added to a pasta dish the other night and it really made the dish.

  48. I loved this recipe and plan on making it all summer! Next time I’m trying it on the grill 🙂

  49. Oh noo, I wasn’t expecting such vibrant pictures to deliver a thumb’s down, bummer. En papillote means “parchment” and curious how the result might differ if paper was used. I might skip the mint also as a couple others mentioned and add some slivers of fennel that I’ve been mildly addicted to lately. Sure appreciate your post, keep ’em coming!

    Debbie, of Who Moved My Coconut Oil


  1. […] But when I read through the recipe for Baby Bok Choy, Sugar Snap Peas and Garlic en Papillote, it was one pesky ingredient that had me a wee bit apprehensive…the mint.  […]

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