Millet & Root Vegetable Custard
Millet & Root Vegetable Custard Serves 8 to 10 Modeled after a traditional New England Thanksgiving pudding, this
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousliving.com.
Cooking tools:
- Food processor
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking dish
- Parchment paper
- Aluminum foil
- Stove
- Oven
Ingredients
- 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 paprika
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