Would you be willing to try a mushroom trifle or a parsnip pudding? How about a truffle-infused crème brûlée? While these may sound unusual, they represent an emerging trend that is taking the culinary world by storm: vegetable-based desserts.
The Rise of Vegetables in Desserts
Though the concept of vegetable-infused desserts is not entirely new, it is gaining unexpected momentum. Carrot cake has long been a staple, tracing its origins back to the Middle Ages, and sweet potato brownies made waves on Instagram just a few years ago. In addition, savory ice creams—pioneered by brands like Anya Hindmarch’s pop-up—have grown in popularity over the last few years.
Recently, however, chefs have started experimenting with vegetables in bold new ways, giving traditional sweets an unexpected twist. Why vegetables? Root vegetables like beetroots and carrots, as well as botanical fruits such as courgettes, naturally develop sweetness during baking. They also provide moisture and a range of nutrients, making them an appealing choice for dessert chefs.
Creative Veggie Desserts Across the UK
In London, the trend is taking off in some of the city’s most exciting kitchens. Claro, a Mediterranean restaurant in St. James’s Market, has introduced a vegetable-forward dessert menu. Highlights include a tomato and cheese pre-dessert, a parsnip-infused carrot cake with spiced caramel sauce, and a fig and olive oil creation with yogurt ice cream, olive oil cake, and candied oregano.
Other eateries in the capital are also getting creative with vegetables. Trivet, a fine dining venue in Southwark, serves a baked potato millefeuille, while Oliveira Kitchen in Shoreditch has paired black truffle with crème brûlée and porcini ice cream. Outside of London, chefs are embracing the trend as well. JORO in Sheffield features a Jerusalem artichoke and chocolate pudding, and The Barn at Moor Hall offers a squash custard tart as part of its autumn menu.
What’s Driving the Trend?
For many chefs, the trend stems from a desire to showcase seasonal vegetables in innovative ways. Ofri Rahav, pastry chef at Claro, explains, “We believe in using ingredients at their prime. The freshness of the main produce component is essential. We aim to showcase the natural essence of each ingredient on the plate, allowing its unique flavors and characteristics to shine.”
At Claro, Rahav emphasizes that each component of a dish is designed to highlight the vegetable’s essence. For example, their tomato and cheese dessert features tomato sorbet, rich goat’s cheese, a black pepper cherry tomato marmalade, and crispy cantuccini. “Each element uniquely showcases the tomato, making the dessert approachable yet exciting,” Rahav says.
Luke French, co-owner and chef at JÖRO, has similarly embraced the use of Jerusalem artichokes in his desserts. “Jerusalem artichokes are in peak season right now, and they pair surprisingly well with chocolate,” French notes. “It’s something different from what guests are used to. While some may find it challenging at first, once they try it, they see how well a vegetable can complement the sweetness of a dish.”
A Refreshing Change
For many chefs, vegetable-based desserts also offer a welcome change from the overly sweet puddings that often overwhelm after a large meal. Rahav, for example, strives to keep Claro’s desserts light and refreshing. “I aim for each dessert to complement the meal without weighing it down,” he explains. “It’s about enhancing the overall dining experience.”
Ready to Try?
If you’re intrigued by this innovative trend, head to Claro or JORO to sample their vegetable-inspired creations. Alternatively, why not try making your own vegetable dessert at home with a beetroot and tahini brownie recipe?
As vegetable-based desserts continue to grow in popularity, it’s clear that this unexpected trend is here to stay, adding new flavors and textures to the world of sweets.
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