This is what I came up with when I put my mind to creating a dessert made from vegetables. I sweetened freshly juiced beetroot, fennel, and ginger and then turned it into a sorbet. To keep the flavor as fresh as possible, I heated only part of the juice to allow the sugar to melt. The flavors complemented each other nicely. The balance is important, not too sweet and not too much ginger. Now I only need to think of a better presentation. You could also change this in to a palate cleanser by reducing the amount of sugar (or by adding a juiced pear instead of the sugar).
This recipe is easy if you own both a juicer and an ice cream maker. I do own the latter, but not yet a juicer. It is on my wish list. In the meantime, I have to make do blending the vegetables and then straining out the juice. It works, but a proper juicer is much better and a slow juicer would have a higher yield and better quality juice. If only they weren’t so expensive (and take so much space).
250 ml (1 cup) freshly juiced fennel
250 ml (1 cup) freshly juiced beetroot
100 grams (1/2 cup) sugar
1 Tbsp of fresh ginger juice (to taste)
Pasta with peas and pesto: very quick, very easy, very green, and very tasty.