Taste of Home
Root Vegetable Pave
TOTAL TIME: Prep: 40 min. Bake: 1-3/4 hours + standing
YIELD: 8 servings.
This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. —Carla Mendres, Winnipeg, Manitoba
Ingredients
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3 medium russet potatoes, peeled
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2 large carrots
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2 medium turnips, peeled
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1 large onion, halved
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1 medium fennel bulb, fronds reserved
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1/2 cup all-purpose flour
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1 cup heavy whipping cream
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1 tablespoon minced fresh thyme, plus more for topping
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1 tablespoon minced fresh rosemary
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1/2 teaspoon salt
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1/2 teaspoon pepper, plus more for topping
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1 cup shredded Asiago cheese, divided
Directions
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1.
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.
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2.
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.
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3.
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 Facts
1 slice: 248 calories, 15g fat (9g saturated fat), 46mg cholesterol, 216mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 7g protein.
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