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If you’re looking for a delicious, nutritious, and easy-to-follow recipe that will have your entire family excited about eating vegetables, you need to give this Root Vegetable Pave Recipe a try. Not only is it packed with all the essential vitamins and minerals, but it’s also incredibly easy to make – perfect for busy weeknights.
How to make Root Vegetable Pave
Root Vegetable Pave is a great way to get your daily dose of vitamins and minerals while also providing a healthy crunch. This root vegetable pave is a great way to showcase the nutrients in these vegetables and make them easier to eat. Some of the best root vegetables include sweet potatoes, carrots, beets, turnips, parsnips, rutabagas, and potatoes. There are many ways to prepare these vegetables, but one of the simplest is with a root vegetable pave recipe.
Ingredients Used in Root Vegetable Pave
Russet Potatoes: Russet potatoes are a type of potato that is typically brown and sometimes has a slight red tinge. They are often used in dishes like mashed potatoes or French fries.
Fresh Thyme: Fresh thyme is a versatile herb that can be used in many different ways.
Rosemary: Rosemary is a root vegetable that is often used to add flavor to dishes. Rosemary can be used in many different ways, such as using it as a seasoning for food or using it as a garnish.
Turnips: Turnips are a root vegetable that is similar to a potato but has a firmer texture. They are a good option for those who are looking for a healthy, low-calorie option.
Fennel Bulb: Fennel is a bulb that grows below ground and has an unusual flavor. The bulbs can be eaten raw or cooked and are excellent in salads or as a side dish.
All-Purpose Flour: All-purpose flour is a type of flour that is most commonly used in baking. It can be used to make a variety of bread, cakes, and pastries.
Asiago cheese: Asiago cheese is a type of hard cheese that originates from Asiago, a small town in the province of Vicenza, Veneto, Italy. It is made from cow’s milk and has a pale yellow color with a strong, pungent flavor.
Whipping Cream: Whipping cream is a whipped dairy product that is made from cream that has been whipped to a stiff peak. It is generally used as an ingredient in desserts or as a topping for ice cream or cake.
- Russet Potatoes (peeled), 3 medium
- Fresh thyme (minced), 1 tablespoon (plus more for topping)
- Fresh rosemary (minced), 1 tablespoon
- Turnips (peeled), 2 medium
- Onion (halved), 1 large
- Carrots, 2 large
- Fennel bulb, 1 medium (Fronds reserved)
- All-purpose flour, ½ cup
- Heavy whipping cream, 1 cup
- Salt, ½ teaspoon
- Pepper, ½ teaspoon (plus more for topping)
- Asiago cheese (shredded), 1 cup (divided)
Step by Step Instructions to make Root Vegetable Pave
Preheat the oven to 350°. By using a mandoline or vegetable peeler, thinly slice the potatoes, carrots, turnips, onion, and fennel bulb. In a large bowl, Toss with flour. Add salt, pepper, thyme, and 1 tablespoon of rosemary at this point.
Grease a 9-inch baking dish and place half of the vegetable mixture inside. Pan with springform. Add 1/2 cup of cheese on top. On top, add the remaining vegetable mixture. Place the pan on a baking sheet and cover it with a double thickness of foil.
You should bake vegetables for about 1 3/4 to 2 hours until they are tender and can be easily pierced with a knife. As a weight, remove the foil from the oven and place large cans of canned goods on top. Allow standing for one hour. Remove the cans, foil, and rim of the pan before cutting. On top, sprinkle the remaining cheese. If desired, garnish with fresh thyme and pepper and reserved fennel fronds. It is best to keep leftovers refrigerated.
While many ingredients can be substituted in a Root Vegetable Pave recipe, some are better suited to specific flavors or textures. Here are a few suggestions:
- Russet Potatoes: There are a few different ways to substitute Russet potatoes for other root vegetables in a pave dish. One easy substitution is to use Yukon gold potatoes, which are similar in shape and size to Russets but have a firmer texture. Another option is red potatoes, which can be used interchangeably with Russets.
- Fresh thyme: if you can’t find thyme, or don’t want to use it, there are many other substitutions you can make. Basil is a great substitute for thyme because it has a similar flavor and aroma. Parsley is another herb that has a similar flavor and aroma to thyme.
- Turnips: Turnips can be substituted in a variety of ways in order to make recipes lighter or healthier. For example, they can be replaced with rutabaga, sweet potatoes, or butternut squash in this recipe.
- Fennel bulb: Fennel is an often-used herb in Italian cuisine, but it can be hard to find at stores. If you can’t find it, try substituting another bulb or flower-like dill, anise, or garlic. Feel free to play around with the flavors until you find something that you like.
- Asiago Cheese: If you’re not a fan of asiago cheese, don’t worry! There are plenty of other cheese substitutions that you can use in this recipe. One option is to use feta cheese. Feta is a soft, creamy type of cheese that has a slightly salty flavor. Another option is cheddar cheese. Cheddar cheese is a more traditional type of cheese that has a strong, flavored taste.
Health Benefits and Risk
The health benefits of eating Root Vegetable Pave are numerous. These vegetables provide essential vitamins, minerals, and antioxidants that can help improve your overall health. In addition to their nutritional value, Root Vegetable Pave is low in calories and has few fat and cholesterol grams. They are also a good source of dietary fiber, which can help reduce the risk of heart disease, type 2 diabetes, and other chronic conditions.
Finally, it is worth noting that some people may be at a greater risk for adverse health effects from eating certain types of root vegetables. Specifically, consuming large quantities of raw or cooked root vegetables can increase the risk of gastrointestinal problems such as diarrhea and constipation.
We hope you enjoyed our Root Vegetable Pave Recipe. Our Root Vegetable Pave recipe includes all of the flavors and nutrients that your body needs in order to stay healthy and energized. Root vegetables are a fantastic way to get your daily dose of vitamins, minerals, and antioxidants. If you’re looking for a healthy meal that can be quickly put together and enjoyed by the whole family, give this dish a try!
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Root Vegetable Pave Recipe
- 3 medium Russet Potatoes (peeled)
- 1 tablespoon Fresh thyme (minced) (plus more for topping)
- 1 tablespoon Fresh rosemary (minced)
- 2 medium Turnips (peeled)
- 1 large Onion (halved)
- 2 large Carrots
- 1 medium Fennel bulb (Fronds reserved)
- ½ cup All-purpose flour
- 1 cup Heavy whipping cream
- ½ teaspoon Salt
- ½ teaspoon Pepper, (plus more for topping)
- 1 cup Asiago cheese (shredded),(divided)
- Preheat the oven to 350°. By using a mandoline or vegetable peeler, thinly slice the potatoes, carrots, turnips, onion, and fennel bulb. In a large bowl, Toss with flour. Add salt, pepper, thyme, and 1 tablespoon of rosemary at this point.
- Grease a 9-inch baking dish and place half of the vegetable mixture inside. Pan with springform. Add 1/2 cup of cheese on top. On top, add the remaining vegetable mixture. Place the pan on a baking sheet and cover it with a double thickness of foil.
- You should bake vegetables for about 1 3/4 to 2 hours until they are tender and can be easily pierced with a knife. As a weight, remove the foil from the oven and place large cans of canned goods on top. Allow standing for one hour. Remove the cans, foil, and rim of the pan before cutting. On top, sprinkle the remaining cheese. If desired, garnish with fresh thyme and pepper and reserved fennel fronds. It is best to keep leftovers refrigerated.