Millet & Root Vegetable Custard Serves 8 to 10
Modeled after a traditional New England Thanksgiving pudding, this hearty custard is made with rutabagas, turnips, parsnips, sweet potatoes and celeriac. Millet is a small, yellow bead-like grain.
Prep Time: 1 hour
Cooking Time: 45 minutes
1 1/2 cups millet
3 1/2 cups vegetable stock or water
1 1/2 teaspoons sea salt
1 medium onion, sliced
1/2 pound rutabaga
1/2 pound turnips
1/2 pound parsnips
1 pound celeriac (celery root)
1 pound sweet potatoes
2 tablespoons tamari
1/2 cup water
1 1/4 cups soy milk
2 tablespoons kuzu
1 teaspoon turmeric
2 tablespoons rice syrup
Freshly ground black pepper
1/2 cup chopped scallions
1/2 cup chopped parsley
1/4 cup chopped chives
Sprinkle of paprikaAdvertisement
1. Rinse millet in a strainer under cold water. In a medium saucepan, bring stock to a boil. Add millet and 1/2 teaspoon salt. Return to a boil, cover tightly and cook 20 minutes or until water is absorbed.
2. Peel and slice rutabaga, turnips, parsnips, celeriac and sweet potatoes. In a large saucepan, layer vegetables in the order listed, beginning with onions and ending with sweet potatoes. Add water and tamari. Bring to a boil over high heat. Reduce heat to low. Cook covered until vegetables are soft, 30 to 40 minutes.
3. In a food processor, puree millet until creamy. Place millet in a large mixing bowl. Puree root vegetables with cooking water. Be sure there are no lumps. Fold pureed vegetables into millet.
4. In a small saucepan with a thick bottom, bring 3/4 cup soy milk to a slow simmer. Dissolve kuzu in 1/4 cup soy milk. Stir kuzu mixture into hot soy milk with a whisk. Add turmeric, rice syrup, 1 teaspoon sea salt and black pepper and continue cooking over low heat 10 minutes.
5. Pour kuzu sauce into millet-vegetable mixture. Add scallions and parsley. Adjust seasoning with sea salt and pepper. Mix well.
6. Preheat oven to 375°F. Pour custard into a lightly oiled 9″ x 13″ baking dish or 3-quart casserole. Spoon several tablespoons of remaining soy milk over surface. Lightly cover with parchment paper or foil. Bake 45 minutes. Garnish with paprika and chopped chives, if desired.
