1. Preheat your convection oven or combi oven to 350°F with a high fan.
2. Fire roast the red peppers over a burner until the skins are blistered and charred. Place the peppers in a small stainless steel bowl and cover with film. Allow the peppers to cool for about a half hour. Wearing gloves and working on a cutting board, remove the stem end of the peppers and discard. Split the peppers in fourths lengthwise, following the contour of the pith and ribs. Remove the seeds and core and discard. Lay the pepper quarters flat, skin-side up. Using a paring knife alongside a paper towel, scrape the blistered skins to remove the charred exterior. Wipe your paring knife clean with the paper towel to keep your work surface clean. When the skins have been removed, use a clean paper towel to dab away remaining specks of charred skin. Reserve the peppers in whole sections for assembly.
3. Peel the sweet potatoes, rutabaga, celery root and carrots and place in a Cambro container with cold water to prevent browning.
4. Trim away the green tops and root end of the leek, leaving just the cylindrical portion. Cut it in half lengthwise, removing the top layer and any inner green sections. Rinse the white portion of the leek under cold water and for assembly.
5. Slice the sweet potatoes the long way, and slice the rutabagas, celery root and carrots 1/16” thick using a mandoline. Reserve each vegetable separately for assembly.
6. For the assembly, spray a 6″ deep one-third size hotel pan with pan spray and line all sides of contact with parchment.
Note: you will need to cut a full length piece of parchment to achieve this recipe.
Bottom of the pan: 6″W x 12″L
Long Sides: 6″H x 12″L
Short Sides: 6″H x 6″W
7. For assembly, lay the sweet potatoes down first in a compact singular layer, overlapping each placement slightly to ensure complete coverage. Season with salt and pepper and cover the layer with ¾ oz. grated Parmesan. Add layers of celery root, carrot, rutabaga and leeks.
8. Repeat the same process, leaving the roasted red peppers for the top layer.
9. When finished cover with parchment and then foil and bake at 350°F in a water bath for 2 hours, or until a toothpick can easily pierce through the center of the pave.
10. When finished baking, remove the foil and place a 4″-deep, one-third size hotel pan on top of the parchment layer. Gently press the top and pour away the vegetable juice and discard.
11. Then cover the pave loosely with a sheet of film and place the 4″-deep, one-third size hotel pan back on top of the pave. Put weights or bricks inside the top pan and place under refrigeration overnight.
12. The next day, remove the top pan, the film and parchment. Gently take a long spatula and work your away around the pave, cleanly separating it from the pan.
13. Briskly turn the pan over onto a cutting board release the pave.
14. Remove all parchment and then invert the pave again with an additional cutting board on top, flipping it over.
15. Square off the edges and cut into 5½- 6″ L x 1½” W rectangles weighing about 6 oz. Reserve on a sheet tray lined with parchment for future use.
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