From Anaviv’s Table Opens in Richmond by Alix Wall, photos by Stacy Ventura
2 cups medium-diced butternut squash (peel before dicing)
2 cups medium-diced celery root (peel before dicing)
1 cup medium-diced purple daikon radish
1 medium red onion, diced
1 large fennel bulb, diced
1 cup shredded chanterelles (or other wild mushrooms)
1 teaspoon minced garlic
½ bunch fresh thyme, leaves only
¼ cup olive oil
Salt and pepper to taste
2½ cups unbleached all-purpose flour
1½ ounces finely grated fontina cheese
1½ teaspoons baking powder
¾ teaspoon sea salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper
2 teaspoons herbs de Provence
8 tablespoons organic butter, chilled and cut into cubes
¾ cup heavy cream, chilled
Preheat oven to 350°. Place filling ingredients in a large bowl and toss to coat in the olive oil, adding salt and pepper to taste. Spread out on a sheet pan and roast for 25 minutes.
While vegetables are roasting, make the crumble topping by combining flour, fontina cheese, baking powder, and seasonings in a bowl. Using a pastry cutter, cut in the butter until well incorporated (about 15 minutes). Stir in the cream and mix until the mixture resembles biscuit dough. Chill for 20 minutes in refrigerator.
Remove roasted vegetables from oven and let cool for 15 minutes before placing in an ovenproof casserole dish. Crumble chilled topping over vegetables. Bake at 350° until topping is golden brown and vegetables have started to caramelize, approximately 30 to 40 minutes.