3 medium carrots, peeled and finely sliced
2 medium parsnips, peeled and finely sliced
2 celery roots, peeled and finely sliced
1 fennel bulb, trimmed and finely sliced
1 turnip, peeled and finely sliced
3 shallots, peeled and finely sliced
1 bunch parsley, finely chopped (leaves only)
7 tbs flour
1 3/4 cups cream
1/2 cup or more finely grated parmesan
kosher salt/fresh ground pepper
Line a 10-inch springform pan with parchment paper (nothing fancy, just stuff in a large piece to contain the liquids).
In a very large bowl toss together all the vegetables and parsley. Sprinkle with flour, along with about half a dozen five-fingered-pinches of salt, ten turns of the pepper mill, and toss to coat. Add 1 cup of the cream and toss again.
Cover bottom of springform with a generous layer of the veg. Sprinkle with a bit of salt and pepper, drizzle with cream, then add a sprinkling of parmesan. Continue layering to the top, pressing down. Finish with 1/3 of the parmesan.
Bake at 350F for 70 to 90 minutes, until vegetables in the centre are soft to the tip of a knife. Cool completely and refrigerate overnight to set.
To serve, remove ring from pan and peel away parchment. Slice into wedges and place on a baking sheet. Reheat just as many as you need (restaurant tip) in a 350 oven, until warmed through.
Note: If you prefer a more rustic, loose dish, just bake in glass baking dishes and let cool for 15 minutes before serving.