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

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& Garlic Kale

	Amount per serving	Daily value percentage
Calories	460 kcal
Total Fat	19 g	24%
Total Saturated Fat	10 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%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4.5 mg	25%
Vitamin D	0.5 µg	2%
Potassium K	1400 mg	30%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.5 mg	35%
Niacin	5 mg	30%
Pantothenic Acid	1.6 mg	30%
Vitamin B-6	0.8 mg	50%
Folate (B9)	140 µg	35%
Vitamin B-12	0.3 µg	15%

By Innit Culinary Team