Carrot Puddin
1 pound carrots, chopped
nondairy milk or water, as needed
nutmeg, to taste
cinnamon, to taste
cloves, to taste
ginger, to taste
1/3 cup maple syrup
3 tablespoons kudzo, arrowroot, or cornstarch + 1/2 cup cold water
1. Steam or boil carrots until very tender. Puree carrots and cooking water in a food processor until it's as smooth as you think it will ever get. Add more water or milk to make it into a thick liquid.
2. Pour the puree back into the pot, add spices and maple syrup until it tastes just right, and heat on medium. In a cup, mix the starch with the 1/2 cup water until it's completely dissolved.
3. Pour the starch mixture into the hot liquid, stirring constantly. Bring to a boil and boil for 1 minute. Cool the pudding in a great big bowl or in smaller bowls until it's firmed up. Serve with a smile.
SO HOW'D IT GO?
At last a carrot dessert that isn't cake! I get far too many carrots in my veg boxes and this is another good use for them. Yumbles!
This was a really awesome dessert- I just made it tonight. I used arrowroot as the thickener and subbed the maple syrup for agave nectar with a splash of organic ehanol-free maple extract. Thank you so much for this recipe, I will surely be making it again and again. Since the spices are reminiscent of pumpkin pie seasoning it will be a lovely dessert in the chillier months! :) :) :) :) :)
This looks really delicious, I'll have to rty it later on this week!
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