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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


  • 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 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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  • Dorie
    Nov 1, 2020

    As I have a guest coming for Thanksgiving who is allergic to potatoes I made a test recipe substituting two medium kolirabi and a smallish rutabaga for the potatoes and slightly increased the amount of cheese (personal taste). It came out wonderful. Will try again as written for a vegetarian dinner soon.

  • Tim
    Oct 19, 2020

    Rating 4 for the beauty and ingredient list ... I have made veggie pressed like this in a springform pan, and its simple and always beautifully presented. All comments are great and will make a day ahead and love turnips and have a mandolin --- Thanksgiving 2020! Will update after it made, and have huge expectations (btw, it probably didn't work well as a pie!)

  • The Minister
    Oct 14, 2020

    i followed everything it said, and it was just poorly randomly baked veggies in a pie tin. it didnt not look like the pie at all. everyone laughed at me :(

  • suefalk
    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.

  • Tom
    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”.

  • Kris
    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.

  • Joy
    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!

  • Judy
    Nov 9, 2019

    I haven't made this yet. I just have a serve this dish cold without re-heating?