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Root Vegetable Pave

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
  • Total Time
    Prep: 40 min. Bake: 1-3/4 hours + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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 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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