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Fall Harvest Pavé (Plant-Based)

Cook Time:

1 Hour 20 Minutes

Serves:

8–10 as a Side, 4–6 as a Main

About the Recipe

Our October featured dish is a Fall Harvest Pavé: thin layers of roasted root vegetables stacked and baked into a golden, rustic masterpiece. It’s cozy, hearty, and perfect for these crisp October days

Ingredients

VEG & AROMATICS


  • 1 lb (450 g) potatoes (russet or yukon), peeled, very thinly sliced

  • 12 oz (340 g) red beets, peeled, very thinly sliced

  • 12 oz (340 g) golden beets, peeled, very thinly sliced

  • 10 oz (285 g) carrots, peeled, very thinly sliced

  • 10 oz (285 g) celeriac, peeled, very thinly sliced

  • 12 oz (340 g) winter squash (butternut/kabocha), peeled, very thinly sliced

  • 1 small onion or 2 shallots, paper-thin sliced

  • 2 tbsp fennel fronds, chopped (optional but chef’s kiss)

  • 2 tbsp parsley, chopped

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

  • 2 tsp Road Dust O.B. (or your all-purpose seasoning)

  • Fine sea salt & black pepper


👉 Tip: A mandolin (2 mm) makes even layers and a clean set.


SAVORY BINDER (no cream, all flavor)


  • 1 ¾ cups (415 ml) veg stock (hot)

  • 3 tbsp neutral oil 

  • 1 tbsp cornstarch

  • 1 tsp smoked paprika

  • 1 tsp garlic powder (or grate 1 clove into the stock)

  • 1 tsp lemon zest

  • 1–2 tsp apple cider vinegar (to brighten)


Whisk starch into a splash of cool stock until smooth, then whisk into the hot stock with oil, spices, zest & vinegar. Taste—season assertively; this flavors the whole pavé.

Preparation

Pan: 8×8" (20×20 cm) square or 9×5" loaf pan


To Build & Bake

  1. Prep the pan: Line with a long sheet of parchment, leaving overhang “handles.” Lightly oil.

  2. Layer: Scatter a whisper-thin layer of onions/shallots first. Then build tight, overlapping shingle layers of veggies, alternating colors/textures: e.g., potatoes → golden beet → carrot → squash → celeriac → red beet → a pinch of herbs/seasoning → repeat. Press each layer down with your palm.

  3. Season & moisten: Every 2–3 layers, sprinkle a pinch of salt/pepper/Road Dust and spoon over a few tablespoons of binder. Keep going until the pan is full (it will mound slightly). Finish with potatoes or squash for a cohesive top.

  4. Compress: Lay a parchment sheet on top, then foil. Place another same-size pan or a flat sheet tray on top and weighted (a foil-wrapped brick or heavy skillet).

  5. Bake: 350°F (175°C), covered & weighted for 60 minutes. Remove weights/foil and bake 15–20 minutes more until the top is lightly golden and a knife slides through easily.

  6. Chill to set: Cool 20 minutes, then refrigerate at least 4 hours (overnight best) still weighted. This sets clean slices.


To Serve 

  • Lift out by parchment, trim edges, and cut into 8–12 rectangles.

  • Pan-sear slices in a thin film of oil over medium-high heat 1–2 min/side for crispy edges.

  • Finish with flaky salt, cracked pepper, a drizzle of herb oil, and a sprinkle of chopped fennel fronds/parsley.

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