Root Vegetable Pave

Name: Root Vegetable Pave
Ingredients: 3 medium russet potatoes, peeled; 2 large carrots; 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 tablespoon minced fresh thyme, plus more for topping; 1 tablespoon minced fresh rosemary; 1/2 teaspoon salt; 1/2 teaspoon pepper, plus more for topping; 1 cup shredded Asiago cheese, divided

12 ingredients

4 steps

Ingredients

3 medium russet potatoes, peeled
2 large carrots
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 tablespoon minced fresh thyme, plus more for topping
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, plus more for topping
1 cup shredded Asiago cheese, divided

Directions

1

Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper.
2

Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a
3

and cover with a double thickness of foil.
4

Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.