Potatoes and pepper papillote

Author: Les Cultures de chez nous
Images poireaux
Preparation 5
Baking 20
Portions 4
Freezing No


  • 3 large potatoes cut into rings
  • 1 leeks white, cut into ings
  • 1/2 diced red pepper
  • 15 ml (1 tablespoon) of butter
  • 30 ml (2 tablespoons) of chicken broth
  • Ground salt and pepper
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  • Preheat barbecue at mid-high heat.
  • Cut 2 large aluminium paper. Set one over a wrok surfaces and cover with parchment paper. Fold aluminium paper sides to avoid ovrflowing of broth. Add ingredients over papers.
  • Cover with the second aluminium paper sheet and seal sides. Bake on the barbecue for 20 minutes.

Chef's notes