Root Vegetable Pave
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!
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Servings: 4 people
Calories: 450kcal
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
- 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.