Best 2 Root Vegetable Pave Recipes
In the realm of culinary artistry, few dishes evoke a sense of elegance and sophistication quite like the root vegetable pave. This savory masterpiece, often served as a vegetarian main course or a stunning side dish, is a testament to the beauty and versatility of root vegetables. With its vibrant colors, intricate layering, and irresistible flavors, the root vegetable pave is a feast for both the eyes and the palate. Whether you're seeking a dish to impress your dinner guests or simply looking for a new way to enjoy the bounty of the root vegetable harvest, this article will guide you through the process of crafting the perfect root vegetable pave, ensuring a culinary experience that will leave your taste buds dancing.
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ROOT VEGETABLE PAVE
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. -Carla Mendres, Winnipeg, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 2h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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., 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 baking sheet and cover with a double thickness of foil., 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.
Nutrition Facts : Calories 248 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.
ROOT VEGETABLE PAVE RECIPE
Provided by BobLongo
Number Of Ingredients 12
Steps:
- TOTAL TIME: Prep: 40 min. Bake: 1-3/4 hours + standing YIELD: 8 servings. 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 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 baking sheet and cover with a double thickness of foil. 3. 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.
Tips for Making Perfect Root Vegetable Pavé:
- Choose fresh, firm root vegetables of uniform size and shape.
- Peel and trim the vegetables, then slice them into thin, even rounds.
- Use a mandoline or sharp knife to ensure the slices are uniform in thickness.
- Toss the vegetable slices with olive oil, salt, and pepper.
- Arrange the vegetable slices in a greased baking dish, overlapping them slightly.
- Bake the pavé in a preheated oven until the vegetables are tender and caramelized.
- Let the pavé cool slightly before slicing and serving.
Conclusion:
Root vegetable pavé is a delicious and versatile dish that can be served as a main course or side dish. It's also a great way to use up leftover vegetables. With its vibrant colors and flavors, root vegetable pavé is sure to impress your guests. So next time you're looking for a healthy and flavorful dish to serve, give root vegetable pavé a try!
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