Vegetable Pave with Brown Butter Carrots - Innit

Ingredients

6 Servings

Produce

  • Lemon 1/2

  • Carrots 13

  • Butternut Squash 1 1/2 cups

  • Russet Potatoes 4

  • Kale 3

  • Yellow Onion 1/2

  • Italian Parsley 1/4 bunch

Spices

  • Black Pepper 1 tsp

  • Kosher Salt 1 Tbsp

Dairy & Eggs

  • Unsalted Butter 1/4 cup

  • Creme Fraiche 1 cup

  • Eggs 3

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

Dry Goods

  • All Purpose Flour 1 cup

  • Baking Powder 1 1/2 Tbsp

Preparation

  1. Prep Vegetables

    Preheat oven to 375F. Julienne onion. Using a box grater, grate the potatoes into a kitchen towel. Squeeze water out of the potatoes into a bowl and discard liquid. Place prepared potatoes into the bowl along with onions. Grate the rest of the ingredients into the bowl as well.

    • 1/2, julienned Yellow Onion
    • 4, grated Russet Potatoes
    • 1, grated Carrot
    • 1 1/2 cups, grated Butternut Squash
  2. Create & Cook Pave

    Crack eggs into bowl. Add baking powder and flour. Mix well to combine. Chop parsley and add to bowl. Mix to combine. Grease a sheet pan with oil. Press pave mix into pan evenly. Bake for 40 minutes. Let cool for 10 minutes.

    • 3 Eggs
    • 1 1/2 Tbsp Baking Powder
    • 1 cup All Purpose Flour
    • 1/4 bunch, chopped Italian Parsley
    • 1/2 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
    • 1 Tbsp, for greasing Extra Virgin Olive Oil
  3. Cook Carrots & Kale

    Prepare kale and carrots. Melt butter in a skillet over medium heat. Let butter come to a simmer. Add carrots when butter turns a light brown color. Simmer for 7 minutes or until carrots are tender. Juice lemon into pan, season with salt and add kale leaves, mixing until kale is slightly wilted. Season with pepper.

    • 3, leaves torn Kale
    • 12, small Carrots
    • 1/4 cup Unsalted Butter
    • 1/2 Lemon
    • 1/2 Tbsp Kosher Salt
    • 1/2 tsp Black Pepper
  4. Garnish & Serve

    Whisk creme fraiche in a bowl until light and fluffy. Cut slightly cooled pave into 12 pieces. Place a slice (or two) of pave onto a plate and top with a spoonful of creme fraiche followed by carrot and kale mixture. Finish with a drizzle of pan sauce and black pepper.

    • 1 cup Creme Fraiche

Nutrition

  Amount per
serving
Daily value percentage
Calories 460 kcal  
Total Fat 19.0 g 24%
Total Saturated Fat 10.0 g 50%
Unsaturated Fat 9 g  
Cholesterol 135 mg 45%
Sodium 1710 mg 70%
Total Carbohydrate 61 g 22%
Fiber Total Dietary 9 g 32%
Sugars Total 12 g  
Protein 12 g 25%
Excellent Source: Vitamin C 81 mg 90%
Calcium Ca 416 mg 30%
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By Innit Culinary Team