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Pave of Fall Root Vegetable

servings: 9
Pave of Fall Root Vegetable

prep time


total time





Pave of Fall Root Vegetable

servings: 9
  • 2 large Idaho potatoes
  • 1 large sweet potato
  • 2 parsnips
  • 1/4 pound sunchokes
  • 1 medium Macomber turnip
  • 2 carrots
  • 1 Tbsp. butter
  • 1 tsp. garlic, minced
  • 1/4 cup shallots, minced
  • 2 tsp. fresh thyme, chopped
  • 2 cups Hood® Heavy Cream
  • 1/4 cup Parmesan cheese, grated
  • 1 Tbsp. kosher salt
  • 1/2 tsp. white pepper

Peel all root vegetables (potatoes, parsnips, turnip and carrots) except for the sunchokes and store in cold water until use. Clean the sunchokes thoroughly to remove all dirt.

Melt butter in medium sauce pot over medium heat. Add garlic, shallots and thyme and cook until the shallots are translucent, about 2 minutes.

Add the Hood® Heavy Cream and bring to a boil. Add Parmesan cheese, kosher salt and white pepper.

Using a mandolin or vegetable slicer, slice all of the vegetables to ⅛” thick, keeping each one separate. Slice the potatoes and the sunchokes last as these will oxidize and turn brown.

Butter an 8” x 8”-inch pan generously and begin layering vegetables, starting with two layers of potato. Layer potato in between each root vegetable so the pave has enough starch to stick together. For example: two layers of potato, two layers of turnips, two layers of potato, two layers of carrots, two layers of potato, etc.

Immediately pour the cream mixture over the layered root vegetables. Cover the dish in foil and bake at 350°F for 40 minutes, or until a knife inserted into the center meets no resistance. Remove the foil and continue to bake for 12 minutes or until golden brown on top.

Let the dish rest for at least 30 minutes before serving.

By: Chef Chris Coombs


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