Root Vegetable Pave Recipe
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.
Ingredients
- 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)
Instructions
- 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.