Root Vegetable Pavé
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. Prep: 40 min. • Bake: 13/4 hours + standing • Makes: 8 servings 3 medium russet potatoes, peeled 2 large carrots, peeled 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 Tbsp. minced fresh thyme, plus more for topping
1 Tbsp. minced fresh rosemary 1/2 tsp. salt 1/2 tsp. pepper, plus more for topping 1 cup shredded Asiago cheese, divided
1. Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first five ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in cream, 1 Tbsp. thyme, rosemary, salt and pepper.
2. Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with
¹₂ cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil.
3. Bake until vegetables are tender and can be easily pierced with a knife, 1³₄-2 hours. Remove from the oven and top foil with large canned goods as weights. Let stand for 1 hour. Remove cans, foil and rim from pan before cutting. Top with the remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate any leftovers.
1 slice: 248 cal., 15g fat (9g sat. fat), 46mg chol., 216mg sod., 23g carb. (4g sugars, 2g fiber), 7g pro.