Ingredients
3 medium russet potatoes, peeled2 large carrots2 medium turnips, peeled1 large onion, halved1 medium fennel bulb, fronds reserved1/2 cup all-purpose flour1 cup heavy whipping cream1 tablespoon minced fresh thyme, plus more for topping1 tablespoon minced fresh rosemary1/2 teaspoon salt1/2 teaspoon pepper, plus more for topping1 cup shredded Asiago cheese, divided
Preparation
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.
