Dessert is evolving from the traditional to the unexpected: Now it’s often a good way to get your vegetables.
Today’s pastry chefs are going beyond carrot cake, zucchini bread, and sweet potato pie when it comes to making desserts with vegetables.
Corn, tomatoes, cucumber, squash, eggplant, celery, beets, carrots, and mushrooms are all showing up in desserts such as tomato sorbet, corn crème brulée, and chocolate-beet baked goods. Some vegetables cook in similar ways to fruits. For example, eggplant can be a substitute in many recipes for apple or pear.