Roasted Carrot Pot De Creme

On creativity

How many loops have you been in regarding what you like? What you dislike? Before you start to blame yourself or go down a shame loop, too, hold up. What if instead you congratulated yourself for being in those loops? For being unsure of what you wanted and for staying comfortably uncomfortable.

Lemme tell you what carrots and creativity have to do with this. Next paragraph!

Further down the rabbit hole…

Ok, so. The reason I’m thinking about loops and patterns is because roasted carrots are super sweet. But, if we ate them as a dessert straight up, would we really feel all that satisfied? Probably not. Our conditioning would be like ugh, yo, no. Do NOT try to fool me like this, ok?

But, if we insert a little creativity, then, does this do the trick? Does the whirl of a blender and the addition of some fat (yum) then render a carrot into a sweet thing due to its new form? Probability has increased. Doubters may still doubt but if you weren’t so sure of that loop you happened to be in, maybe it’s suddenly easier to step out of it briefly.

And, if we’re really just messing up all these damn spirals and circles and paths today, what happens if we invite some even more confusing flavors of licorice? Unsweetened? Untreated? Given nothing but a crush, those fennel seeds.

What would happen to the loops we stepped out of? Did our creativity win us over?

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Roasted Carrot Pot de Creme

Course Dessert

Prep Time 15 minutes

Cook Time 25 minutes

Resting Time 1 hour 30 minutes

Total Time 40 minutes

Servings 4 people

Author Lucia Hawley

Ingredients

• 2 cups carrots sliced into 1 inch rounds
• 2 tablespoons extra virgin olive oil
• 1 can coconut milk
• 2 egg yolks
• 1/2 cup honey or omit for whole30 or 21DSD
• 1 teaspoon gelatin bloomed in 1 tablespoon water
• 2 teaspoons vanilla extract
• Whipped coconut cream or heavy whipping cream
• crushed fennel seeds for garnishing

Instructions

1. Preheat oven to 400, and roast then carrots tossed in the olive oil on a sheet tray for 30 minutes.
2. Meanwhile, make the custard by combining the coconut milk, egg yolks and honey in a medium sized pot over medium low heat. Allow to cook while whisking intermittently, making sure the temperature under the pot stays low and does not scorch the custard as it cooks. Cook for 15 minutes or until thickened.
3. While the custard is cooking, remove the carrots from the oven and place in a blender. Blend with the bloomed gelatin in the water and vanilla extract. If this is too thick to blend into a smooth paste, feel free to add around 1/3 cup of the cooking custard to the blender while processing.
4. Once the carrots are blended and the custard has cooked for about 15 minutes, add the carrot puree to the custard and whisk to combine evenly.
5. Pour 1/2 cup of the carrot custard into small ramekins, then move to the fridge and allow to set for at least 90 minutes.
6. When ready to serve, remove from the fridge and garnish with whipped coconut or heavy cream, and sprinkles of crushed fennel seeds. Don’t be scared of the fennel! It’s not as intense as you may imagine. Try it and see what you think.