Root Vegetables dessert

Sean Kelly

Sean Kelly

1st August 2017

Root Vegetables dessert

This root vegetables dessert recipe is a medley of different desserts - get it right and it's a winner! Recommended Wine: Muscat Beaumes de Venise 2009, Domaine Perrin, Rhône. Serves: 6


  • Carrot mousse
  • 200g white chocolate
  • 100g carrot purée
  • 2 free range eggs, separated
  • 200g whipped cream
  • (no sugar used as white chocolate is quite sweet)
  • Carrot purée
  • 100g chopped carrot (small pieces)
  • Enough carrot juice to cover
  • Beetroot purée
  • 100g whole beetroot
  • Enough water to cover
  • Parsnip purée
  • 150g chopped parsnips (small pieces)
  • Enough milk to cover
  • Chocolate & beetroot mousse
  • 200g dark chocolate
  • 100g beetroot purée
  • 2 eggs, separated
  • 200g whipped cream
  • 40g caster sugar
  • Parsnip & vanilla sponge cake
  • 150g parsnip purée
  • 100g caster sugar
  • 1 free range egg
  • 90g plain flour
  • 8g baking powder
  • 1 vanilla pod
  • Carrot sorbet
  • 600g carrot juice
  • 180g caster sugar
  • 30g glucose syrup
  • Juice of 1 lemon
  • 1 leaf of gelatin softened in cold water
  • Tubes
  • 100g purée
  • 30g glucose


Chef’s tip:
Make sure that the eggs are at room temperature so that the chocolate doesn’t set straight away
For the parsnip & vanilla sponge cake…
Whisk the egg with the sugar until doubled in size, fold in the flour and baking powder. Scrape seeds from the vanilla pod into the parsnip purée then fold this into the mix. Pour into a square cake tin (large enough to take 500g) and cook at 160 o for approx 35mins
For the purées...
Cook the vegetable in the liquid until soft, strain, reserving the liquid. Blitz the vegetable, adding reserved liquid to obtain a smooth purée (should be quite a dry consistency)
For the carrot sorbet…
Reduce carrot juice until you have 500g, add sugar, syrup and lemon juice and stir until dissolved. Squeeze gelatin then add to the liquid. Allow to go cold then churn in an ice cream machine
For the mousse…
Melt the chocolate in a bowl over a pan of hot water. Whisk egg whites and sugar together. When the chocolate has melted add the egg yolks and purée. Fold in the egg whites and cream, allow to set
For the tubes…
Mix the glucose into the purée. Spread the mixture thinly into a square shape (we use plastic). Cook at 130 o for 30 mins. Out of the oven, quickly remove the squares and wrap the heated purée around a tube to get the shape
For service
Arrange the different desserts on a cold plate.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you