Warm Spiced Root Vegetable Pudding

British puddings have long welcomed unexpected vegetables into the sweet course. This warm spiced root vegetable pudding purees parsnips, carrots, and apple into a silky custard scented with cinnamon and cardamom.

Serves 6 · 25 min prep · 30 min cook

Estimate for one serving

• 248 cal
• 5g protein
• 32g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 1/2 cups peeled diced parsnips
• 1 cup peeled diced carrots
• 1 cup peeled diced apple
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 3 Tbsp cornstarch
• 3 large egg yolks
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/8 tsp ground cardamom
• 1/4 tsp fine salt
• 1 Tbsp unsalted butter
• 2 Tbsp maple syrup for serving

Instructions

1. 1Place the diced parsnips and carrots in a medium saucepan, cover with water by an inch, and bring to a boil. Simmer 12 to 15 minutes until completely tender.
2. 2Add the diced apple for the final 3 minutes so it softens without turning to mush, then drain thoroughly.
3. 3Puree the drained roots and apple with a splash of the milk until completely smooth; you should have a thick, silky mash.
4. 4In a clean saucepan whisk the remaining milk, cream, sugar, cornstarch, egg yolks, cinnamon, cardamom, and salt until no lumps remain.
5. 5Cook the custard base over medium heat, whisking constantly, until it thickens and large bubbles slowly break the surface, about 6 to 8 minutes.
6. 6Remove from heat and whisk in the root-apple puree, vanilla, and butter until the pudding is uniform and glossy.
7. 7Return the pan to low heat for 1 to 2 minutes, stirring, just to marry the flavors and ensure the pudding is piping hot.
8. 8Taste and adjust with a pinch more salt if needed so the natural sweetness of the roots and apple shines.
9. 9Spoon the warm pudding into six small bowls or ramekins.
10. 10Drizzle each serving lightly with maple syrup and serve immediately while still warm and spoonable.
11. 11The texture should be thick yet pourable, similar to a classic British steamed pudding sauce but lighter.
12. 12Leftovers can be refrigerated and gently reheated with a splash of milk, stirring until smooth again.