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.
POTATO PAVÉ
"Pavé" is a French culinary term used to described flat rectangular shaped foods. Bake this layered potato dish in a rectangular dish, then weigh the potatoes down to get that flat pavé look. After they've cooled and set, slice into individual rectangles before reheating and serving as a side dish to complement an elegant dinner entree.
Categories Sides
Yield Makes 12.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Combine cream, thyme, salt and pepper in a large bowl. Add potatoes to cream mixture.
- Remove a small amount of potato slices from cream mixture with a slotted spoon. Place potato slices in a layer in a greased 9x13 inch baking dish. Repeat procedure until no potato slices remain; discard remaining cream mixture.
- Bake, covered, until potatoes are tender, about 50 - 60 minutes. Remove baking dish from oven and place on a rack; uncover.
- Place a piece of parchment paper on top of potatoes. Place an empty baking pan or dish of the same size, bottom side down, on top of parchment paper. Fill empty pan with cans to weigh potatoes down. Let stand for 1 hour.
- Remove pan with cans from bottom baking dish. Remove parchment paper from potatoes. Cool potatoes in baking dish for 1 hour. Cover baking dish loosely and refrigerate for at least 6 hours or up to 24 hours.
- Preheat oven to 350°F.
- Remove baking dish from refrigerator. Uncover and run a knife around sides of dish to loosen potatoes. Invert potatoes onto a cutting board. Cut potatoes lengthwise into 3 equal strips. Cut each strip crosswise into 4 equal squares. There should be 12 squares. Place squares on a parchment paper-lined rimmed baking sheet.
- Bake until potatoes are heated through, about 20 - 25 minutes.
Nutrition Facts : Calories 85 calories, 0.1 g fat, 1.8 g protein, 19.7 g carbohydrate, 1.4 g fibre, 5 mg sodium*Ingredient not included in nutritional analysis.
POTATO PAVE
Make and share this Potato Pave recipe from Food.com.
Provided by Sanne
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Thinnly slice potatoes with a mandolin.
- Place in bowl and pour heavy cream over potatoes.
- Preheat oven to 375.
- Line a baking pan with foil.
- Layer potatoes. Salt & peper and grate parmesan cheese over each layer.
- Pour remaining cream over potatoes.
- Top with a buttersheet of aluminum foil and bricks.
- Bake for one hour.
- Cool & trim edges, cut to serving size.
- Heat a saute pan with oil and saute each pave until golden brown turning once.
Nutrition Facts : Calories 528.9, Fat 44.2, SaturatedFat 27.4, Cholesterol 163, Sodium 50.7, Carbohydrate 30.7, Fiber 2.5, Sugar 1.3, Protein 5
PAVE
My high school Spanish teacher gave us this recipe in class. It's pronounced pah-vay. It's great to eat after a spicy Mexican meal. The cool sweetness is very soothing.
Provided by Vindwyn
Categories Frozen Desserts
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil the unopened can of condensed milk in a large amount of water for 1 1/2 hours; let cool to room temperature.
- Mix butter, sugar, and shipped topping until blended.
- Dip individual graham crackers in shallow bowl of milk.
- Place crackers in square or rectangular casserole dish in one layer.
- Spread half of whipped mixture over crackers.
- Place a second layer of crackers over the topping.
- Spread other half of whipped mixture over crackers.
- Top whipped mixture with remaining crackers.
- Open can of condensed milk; stir, then pour over top of crackers.
- Sprinkle with crushed cashews.
- Freeze overnight.
- Serve frozen.
Nutrition Facts : Calories 335.5, Fat 13.6, SaturatedFat 6.9, Cholesterol 35.7, Sodium 291.3, Carbohydrate 48.6, Fiber 0.9, Sugar 31.7, Protein 5.9
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