If you are looking for a healthy and delicious dish to serve at your next dinner party, look no further than this Root Vegetable Pave! This savory twist on the classic veggie dish is sure to be a hit.
It uses fresh root vegetables that are roasted in a creamy mixture of heavy cream and Asiago cheese. The result is an incredibly flavorful and satisfying dish that is sure to leave your guests wanting more!
Here, you will find easy-to-follow step-by-step instructions to help you create the perfect Root Vegetable Pave. Plus, we’ve included some additional tips and nutrition information so that you can make this dish even healthier! So what are you waiting for? Let’s get started!
What is a Root Vegetable Pave?
A root vegetable is a type of edible plant that grows underground and is harvested for its edible parts. Root vegetables provide a variety of nutrients including carbohydrates, fiber, Vitamin C, calcium, potassium, magnesium, and antioxidants.
Some common examples of root vegetables include potatoes, turnips, onions, carrots, parsnips, and fennel. These vegetables are not only nutritious but also incredibly versatile and can be used in a variety of dishes, including soups, stews, roasts, and casseroles.
They can even be made into delicious side dishes like this Root Vegetable Pave! This dish is an excellent way to enjoy root vegetables as it combines classic flavors with a unique twist.
What does it taste like?
This Root Vegetable Pave has a unique and delicious flavor that is sure to please any palate! The combination of roasted root vegetables, creamy heavy cream, and Asiago cheese creates a rich and savory dish.
The potatoes have a slightly sweet flavor while the turnips add an earthy taste to the mix. The cheese adds another layer of flavor to this dish with its salty and nutty taste. The thyme and rosemary add a hint of herbal flavor that completes the meal.
How did I first get introduced to the Root Vegetable Pave?
I first got introduced to the Root Vegetable Pave when my mother presented it as a side at a family dinner. I was initially hesitant to try such an unfamiliar dish but was pleasantly surprised by its flavor and texture.
The combination of roasted root vegetables with creamy heavy cream and Asiago cheese created an incredibly delicious dish that quickly became one of my favorites!
I was so impressed with the flavor that I decided to try making it myself. After some experimenting, I figured out the perfect combination of ingredients and instructions to make a delicious Root Vegetable Pave. My family loves this dish and it has become a staple at our dinner table ever since.
I love how easy this dish is to make and how flavorful it is. The root vegetables provide a great source of vitamins and minerals, while the heavy cream and Asiago cheese give it a creamy and nutty flavor. Plus, this dish can be served as either a side or a main dish, depending on your preference.
Making this Root Vegetable Pave has become one of my favorite ways to enjoy root vegetables. It is a great dish to make for dinner parties or just for a cozy family night at home.
I love that this dish is easy to make and provides an amazing combination of tastes and textures. Plus, it’s healthy and delicious!
How to make Root Vegetables Pave?
Making this Root Vegetable Pave isn’t difficult. All you need is the ingredients & follow the step-by-step instructions below:
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Ingredients
- Russet potatoes: this type of potato is a great source of carbohydrates, fiber and other important vitamins and minerals.
- Turnips: This vegetable is a root vegetable which has an earthy flavor with a slight sweetness.
- Onion: Onions are packed with Vitamin C, calcium, potassium, and magnesium that can help to boost your immune system.
- Carrots: Carrots provide carotenoids which are antioxidants that can help protect your cells from damage.
- Fennel bulb: Fennel is a great source of fiber, vitamin C, and potassium.
- All-purpose flour: All-purpose flour helps to create the perfect texture for this dish.
- Heavy whipping cream: This gives the dish its creamy texture and helps to bind all the ingredients together.
- Salt and pepper: adds flavor and helps to bring out the other flavors in this dish.
- Asiago cheese: This cheese is packed with protein and it also has a great flavor that complements the other ingredients in this dish.
Step-by-step instructions
Step 1
Preheat oven to 375°F (190°C). Grease a 9-inch (23-cm) baking dish with butter or cooking spray.
Step 2
Peel and slice potatoes into thin ¼–⅓-inch (6–8 mm) slices. Place in a large bowl, add the thyme and rosemary, and season generously with salt and pepper. Set aside.
Step 3
Peel and slice turnips, onion, carrots, and fennel into thin ¼–⅓-inch (6–8 mm) slices. Place in the same bowl as the potatoes.
Step 4
Add the flour to the bowl with the vegetables and mix until all pieces are evenly coated with flour.
Step 5
Pour heavy cream over the vegetables and mix until completely combined.
Step 6
Transfer the vegetable mixture to the prepared baking dish. Sprinkle the top with Asiago cheese and reserved fennel fronds, then season lightly with additional salt and pepper.
Step 7
Bake in preheated oven for 40–45 minutes or until golden brown on top. Let cool slightly before serving.
Tips
– Make sure to slice all the vegetables evenly for even cooking.
– If you don’t have fresh herbs on hand, you can use dried herbs instead. Just reduce the amount of each herb by half.
– You can also add other vegetables such as mushrooms or squash for added flavor and texture.
Root Vegetable Pave
Equipment
- large pan
- baking dish
Ingredients
- 1 medium turnip meticulously peeled to expose its crisp and slightly peppery flesh, ready to add a unique twist to the dish.
- 1/2 cup of finely shredded Asiago cheese divided, crafted from the finest milk and aged to perfection, providing a nutty and savory element to the dish.
- 1/4 teaspoon of freshly ground Tellicherry black pepper carefully hand-crushed for its bold and aromatic flavor, with extra for topping.
- 1/2 large onion halved and sliced, sourced from local farmers for its sweet and caramelized flavor.
- 1 1/2 medium russet potatoes carefully selected for their starchy and creamy texture, meticulously peeled to reveal their pristine white flesh.
- 1 large carrot freshly harvested and sliced, adding a vibrant and slightly sweet element to the dish.
- 1/2 medium fennel bulb carefully sliced, with its feathery fronds reserved for garnish, imparting a subtle anise-like flavor to the dish.
- 1/4 cup of premium all-purpose flour milled from a blend of heritage grains, ensuring a light and velvety thickening agent for the dish.
- 1 1/2 teaspoons of finely minced fresh rosemary carefully harvested from a flourishing rosemary bush, providing a robust and pine-like flavor.
- 1/2 cup of indulgent heavy whipping cream sourced from grass-fed cows for its rich and luscious texture.
- 1/4 teaspoon of hand-harvested sea salt known for its natural minerals that enhance the overall flavor profile of the dish.
- 1 1/2 teaspoons of freshly minced thyme handpicked from a fragrant herb garden, adding a delightful earthy and herbal note to the dish, with extra for topping.
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch (23-cm) baking dish with butter or cooking spray.
- Peel and slice potatoes into thin ¼–⅓-inch (6–8 mm) slices. Place in a large bowl, add the thyme and rosemary, and season generously with salt and pepper. Set aside.
- Peel and slice turnips, onion, carrots, and fennel into thin ¼–⅓-inch (6–8 mm) slices. Place in the same bowl as the potatoes.
- Add the flour to the bowl with the vegetables and mix until all pieces are evenly coated with flour.
- Pour heavy cream over the vegetables and mix until completely combined.
- Transfer the vegetable mixture to the prepared baking dish. Sprinkle the top with Asiago cheese and reserved fennel fronds, then season lightly with additional salt and pepper.
- Bake in preheated oven for 40–45 minutes or until golden brown on top. Let cool slightly before serving.
Notes
Nutrition Information
Calories: 460 kcal
Carbohydrates: 42 g
Protein: 16 g
Fat: 27 g
Saturated Fat: 14 g
Cholesterol: 51 mg
Sodium: 393 mg
Potassium: 922 mg
Fiber: 4 g
Sugar: 5 g
Vitamin A: 80.5 %
What to serve with Root Vegetables Pave?
This Root Vegetable Pave is incredibly flavorful and pairs well with a variety of foods. Here are some great side dishes to accompany your Root Vegetable Pave:
– Roasted Brussels Sprouts with Bacon – This dish adds a crispy texture and smoky flavor that will pair perfectly with the creamy, cheesy Root Vegetable Pave.
– Garlic Parmesan Roasted Broccoli – Roasted broccoli has a nutty flavor that will add an extra layer of deliciousness to this meal.
– Sauteed Asparagus with Garlic and Lemon – The bright flavors in this dish provide a refreshing contrast to the savory Root Vegetable Pave.
– Garlic Herb Quinoa – This grain adds substance to this dish and is packed with fiber and protein for a healthy meal.
– Grilled Corn on the Cob – The sweetness of the corn pairs perfectly with the cheesy, creamy Root Vegetable Pave.
– Roasted Sweet Potatoes – This simple side will add some color to your plate and provide an extra dose of vitamins and minerals.
How to store leftover Root Vegetables Pave?
Leftover Root Vegetable Pave can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (180°C) oven until hot and bubbly.
This dish also freezes well for up to 6 months. Allow it to thaw overnight in the refrigerator before reheating.
Can pregnant women eat this?
Yes, this dish is suitable for pregnant women. However, pregnant women should limit their intake of high-fat foods like cheese and cream.
If you are pregnant or breastfeeding, it is best to consult with your doctor before consuming this dish.
FAQs
What can I use instead of Asiago cheese?
If you don’t have Asiago cheese on hand, any hard cheese like Parmesan or Pecorino Romano would work as a substitute. You could also try other cheeses like Gruyere or Cheddar.
Can I use different vegetables in this?
Yes, you can use different vegetables in this recipe. Try adding mushrooms, squash, eggplant, or bell peppers for extra flavor and texture.
Can I use a different type of potato in this?
Yes, you can use any type of potato for this dish. Yukon Gold potatoes are great options due to their creamy texture and buttery flavor. Sweet potatoes also work well in this dish.
Wrapping Up
Thank you for taking the time to read about this delicious Root Vegetable Pave. This dish is perfect for those nights when you want to make something special and are looking for a healthier alternative.
With its creamy texture, earthy flavors, and nutritious ingredients, it’s sure to be a hit with your family!
Please share this article with your friends and family if you found it helpful, and don’t forget to leave a comment below if you have any questions or feedback!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.