Root
Vegetable Pave Recipe
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.
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
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.