Vegetable Pavé
Ingredients
2 stalks lemon grass
2 sprigs lemon thyme
½ zucchini thinly sliced
½ small onion sliced thin
½ carrot sliced long thin
5 mushrooms sliced long thin
Turnip peeled thickly soaked in lemon water sliced thin
crushed roasted almonds or
pistachios or
walnuts
Preparation
Preheat oven 350º. Infuse lemon grass and lemon thyme in water on the stove top until it becomes fragrant. One can use different vegetables. Try to keep the mixture to about 3-4 vegetables. Find an oven proof high rectangular dish. Line this with parchment paper bringing the parchment paper up the sides so at the end you can wrap the paper around the vegetables.
Starting with the turnip, add onion, add carrot slices, add zucchini, add mushrooms and end with turnip. Season each layer as you build the pavé. Start again layering until the baking dish is stacked as high as it will go. Add a lemon grass infused broth half way up the baking dish. Fold the parchment paper enclosing the vegetables; place a weighted oven proof plate on top of the baking dish. Bake for about 40 minutes. During the last ten minutes: remove the plate, open the paper; spray the top of the vegetables with olive oil allowing the dish to develop a glaze. Serve in layered squares. Or you may wish to bake this in individual baking ramekins and serve. Sprinkle with fresh thyme leaves and roasted nuts; ladle some broth around the pavé.
