Parsnip Caramel Pudding

Parsnip Caramel Pudding

By: Rose Marie Jarry, Master Chef at Kronobar

4 servings, 10 minutes, 40 minutes of cooking, + 1 hour of refrigeration time, gluten free, vegan


  • 2 cups of peeled and diced parsnips
  • 1 big apple
  • 1 big pear
  • ¼ cup of organic cane sugar
  • ¼ cup of water
  • 2 TBS of real maple syrup
  • 1 TBS of real vanilla extract
  • 2 TBS of chia seeds
  • 1 TBS of pectin powder
  • 1 pinch of “fleur de sel”


  1. Dice the fruits and vegetable and steam them for 30-40 minutes until the parsnip is very soft.
  2. When the vegetable is cooked, heat it up into a small sauce pan with the cane sugar, water, maple syrup and fleur de sel, until its start boiling, then reduce the heat to medium and let it simmer for 6-8 minutes. Keep an eye on it, we want the sugar to turn a bit darker — but not burn.
  3. Blend the vegetable and fruit together and then pour the cooked sugar (caramel) into the mixture.
  4. Add the pectin, vanilla, and chia and mix well.
  5. Let the pudding cool down into the fridge for 1 hour minimum before eating it.
  6. Enjoy!