February 4, 2011

Wild Veggie: Maple Carrot Custard (Gluten-Free, Dairy-Free)

Last week, I was contacted by Wild Veggie to see if I would be interested in trying out their product and sharing it with you. While I don’t try out a lot of products (either they’re not gluten AND dairy-free, or they’re so full of “junk” that I don’t want to eat), this was one I could definitely get to know. The ingredient list is quite short – basically just veggies, spices, and (gluten-free) food starch. They are vegetable purees, perfect for soups, sauces, or in this case – custard.

Carrot custard? Why not? We make custards out of everything else. This was very easy to prepare – just whisk together the ingredients, pour into greased ramekins, and bake. Then enjoy, drizzled with maple syrup, a few pecans, and if you’re feeling adventurous, a few flakes of coarse sea salt. The flavor is actually reminiscent of Thanksgiving – it’s similar to pumpkin pie – but why reserve those flavors just for a certain time of year? I could enjoy this throughout the colder months. It’s creamy and delicious.

I also tried a bit of the Broccoli Wild Veggie in mashed potatoes. My husband and I both enjoyed it. I have yet to try the red pepper, but I’m imagining some sort of delicious red pepper sauce to accompany a nice piece of fish – halibut, perhaps? It definitely will not go unused! A big thanks to Wild Veggie for sharing their products. 

Wild Veggie Maple Carrot Custard

1 c Wild Veggie Carrot

3 eggs, lightly beaten

1/2 c maple syrup

1 t ground ginger

1/4 t ground allspice

1/2 t cinnamon

1/4 t kosher salt

3 T tapioca starch

1 1/2 c full-fat coconut milk

Preheat oven to 450 degrees. Whisk together ingredients. Spray 4 ramekins with gluten-free nonstick spray. Pour mixture evenly into ramekins. Place on a baking sheet and place in oven. Bake for 10 minutes. Reduce oven temperature to 325 degrees and bake for 25 minutes longer, or until a knife inserted in the center comes out clean. Remove from oven and allow to cool for 5 minutes. Serve warm, with maple syrup drizzled over, topped with a few pecans and a few flakes of coarse salt, if desired.

Makes 4.

10 Responses to “Wild Veggie: Maple Carrot Custard (Gluten-Free, Dairy-Free)”

  1. Pingback: Tweets that mention Wild Veggie: Maple Carrot Custard (Gluten-Free, Dairy-Free) « Tasty Eats At Home -- Topsy.com

  2. Wow Alta, that is an amazingly unique way to use a soup! It looks delicious!

  3. Wow! This looks yummy!

  4. This is such a creative idea–very inspiring!

  5. Pingback: Wild Veggie: Maple Carrot Custard from Tasty Eats At Home | Celiac Handbook

  6. This is such a unique and cool recipe! I think I would just love the flavors. I’ve never heard of wild veggie products before but will have to check them out for sure! I’ve linked this recipe in my Fav Top Ten Recipes of last week post. I hope you don’t mind that I used two of your recipes this week ;)

    ~Aubree Cherie

  7. It sounds good to me with all the flavors you have in there.

  8. Oh, my! Carrots and maple? This sounds and looks superb!

  9. Ooh wow! This is impressive. I love the colour. I feel like I can almost taste it! Thank you for such a different and special recipe!

  10. Darn, I thought I was onto a unique idea with a carrot custard. You beat me to it and yours sounds lovely. I’ll still try one too, it’s such a yummy veggie.

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