Corn crème brulée, anyone? How about a mushroom ice cream sandwich? Those are some of the trendy desserts coming out of restaurant kitchens these days. So we wondered: is this geared towards boosting the nutrition of each dessert or just the latest wacky trend?
On the Salt blog, NPR writer David Schultz wrote about the new trend of throwing vegetables into dessert. Is this why chefs are making such creative decisions? While it may not be on the forefront of most chef's minds, Schultz did talk with some nutritionists who claim that the vitamin group carotenoids are more readily absorbed when paired with a fat. So Christmas cookies with carrot would be a winning combination. Or sweet potato ruggleach. You get the idea.
Mary Ann Johnson, a nutrition professor at the University of Georgia, suggested on the post that maybe it's a great way to encourage kids to get to like the taste of these vegetables. Again, this is likely the last thing that a chef or pastry chef considers and I'm not sold that this is true. I think many kids taste a sugary sweet and think of it that way without noticing the nuance of subtle flavors therein. While I wouldn't go so far as to put sliced chard or celery in my holiday cookies this year, I have been known to add savory ingredients like chopped herbs or cacao nibs. So maybe vegetables aren't even that far off.
What do you think? Wacky trend or worthwhile consideration?
→ Read more: Mushroom Ice Cream, Anyone? Chefs Turning To Veggies For Dessert at The Salt
Related: Trend Watch: Corn in Desserts
(Image: Megan Gordon)