Root Vegetable Pave
Total TimePrep: 40 min. Bake: 1-3/4 hours + standing
- 3 medium russet potatoes, peeled
- 2 large carrots
- 2 medium turnips, peeled
- 1 large onion, halved
- 1 medium fennel bulb, fronds reserved
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- 1 tablespoon minced fresh thyme, plus more for topping
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper, plus more for topping
- 1 cup shredded Asiago cheese, divided
- Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper.
- Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil.
- Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.
Nutrition Facts1 slice: 248 calories, 15g fat (9g saturated fat), 46mg cholesterol, 216mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 7g protein.
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Dec 18, 2019
This is as tasty as it is beautiful. I loved it as is, but I grew up eating raw fennel so I have an acquired taste for it. As for assembly, it can be time consuming if you don't have a mandoline. They are inexpensive these days and are a great addition to your kitchen equipment.
Dec 1, 2019
We did not make a Thanksgiving Dinner due to construction. I wanted to cook a Turkey Breast and a Side Dish on Saturday. I saw this and tried it. I thought it was amazing. While you must have a Mandoline to make this (slice thin), it is a fairly easy recipe. The prep time and cooking time are accurate. I believe it is even better the second day, so you might make a day ahead, refrigerate, slice and they warm in the oven so that the top remains “crunchy”.
Nov 27, 2019
Au contraire, just as a contrast to the Nov. 11th comment, these recipes are right up to Taste of Homes standards and great for getting away from boring ordinary fare. My recipe file is filled with TOH scrumptious dishes like these.
Nov 11, 2019
These 35 recipes, with the possible exception of the spinach salad, are the WORST collection I've ever seen. There would be something else to be grateful for if I were served these awful dishes--that Thanksgiving comes but once a year!
Nov 9, 2019
I haven't made this yet. I just have a question...you serve this dish cold without re-heating?