Root Vegetable Pavé is an elegant and visually striking dish that layers thinly sliced root vegetables into a beautifully structured “pavement” or “paving stone” pattern, which is where the name “pavé” originates. This dish combines the earthy flavors of root vegetables like potatoes, sweet potatoes, parsnips, and beets, creating a harmonious blend of textures and tastes. It’s a perfect side dish for a special occasion, offering both flavor and sophistication. The layers are often baked with cream and herbs until tender, then pressed and chilled, making them easy to slice into perfect squares or rectangles for serving. Whether served warm or at room temperature, Root Vegetable Pavé is sure to impress your guests with its taste and appearance.
Ingredients:
- 2 large russet potatoes, peeled and thinly sliced
- 2 large sweet potatoes, peeled and thinly sliced
- 2 parsnips, peeled and thinly sliced
- 2 medium beets, peeled and thinly sliced
- 1 cup heavy cream
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
- Salt and pepper, to taste
- 4 tablespoons unsalted butter, melted
- 1/2 cup grated Parmesan cheese (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a rectangular baking dish with butter or non-stick cooking spray.
- Prepare Cream Mixture: In a small saucepan, combine the heavy cream, minced garlic, fresh thyme, salt, and pepper. Heat over medium heat until the mixture is warm but not boiling. Remove from heat and set aside.
- Layer the Vegetables: Start by arranging a layer of the thinly sliced russet potatoes in the bottom of the prepared baking dish. Brush the potatoes with melted butter, then pour a small amount of the cream mixture over the top. Sprinkle with a bit of Parmesan cheese if using. Repeat this process, layering with sweet potatoes, parsnips, and beets, brushing each layer with butter, adding cream, and seasoning as you go. Continue layering until all the vegetables are used up, finishing with a final layer of russet potatoes.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 1 hour, or until the vegetables are tender when pierced with a fork.
- Press and Chill: Once the pavé is baked, remove it from the oven and let it cool slightly. Place a piece of parchment paper over the top of the pavé, then set another baking dish or heavy object on top to press it down. This will help the layers compact together. Transfer the dish to the refrigerator and let it chill for at least 4 hours, or overnight.
- Slice and Serve: Once chilled, remove the pavé from the dish by carefully running a knife around the edges and inverting it onto a cutting board. Slice into squares or rectangles. If desired, you can reheat the slices in the oven at 350°F (175°C) for about 10 minutes before serving, or serve them at room temperature.
- Optional Browning: For a golden-brown finish, you can briefly broil the pavé slices under a broiler for 2-3 minutes before serving.
Enjoy this beautiful and flavorful Root Vegetable Pavé as a stunning accompaniment to your main course!
