Recipe: Caramelised UNroasted Veggies

All food prepared with love is an absolute delight. And these caramelised veggies are no exception. I just love massaging the paste in to these veggies before they get warmed in the dehydrator (or oven) and turned in to delicious sweet, caramelly veggies (or crunchy chips if you keep them in for longer!)

I think they suit any dish and can be made to fit a range of platters but they do oh so well on any festive table, especially a celebration supper such as Christmas Dinner. Yum, yum, yum and ho, ho, ho. Always a winner when served up, and they were recently devoured at my Raw Christmas Masterclass & Supper at Cookery School.

The basic paste is used in several of my plant based recipes. Because it’s sort of a staple. It’s easy and it just works! You can find it in my ebook A Raw Christmas and in my carrot batons recipe (you simply have to try it!)


  • 4 parsnips, beetroots or any veggies (especially roots)
  • 3 tablespoons Udos Choice, olive or Flax oil
  • water to blend (1/4 cup)
  • 2 tablespoons tamari
  • 4 medjool dates
  • 4 dried apricots
  • 2 tablespoons maple syrup, raw honey or other liquid sweetener of your choice


Clean and cut the veggies in to halves or thin slices. Mix the other ingredients to form a batter in a high-powered or personal blender. Pour the batter over the veggies a bowl and massage with your hands until all the veggies are really well covered. Remove and place on dehydrator trays. Spread the veggies over the trays including any excess sticky batter and dehydrate overnight (9 hours) on 43. Keep warm until dinnertime or keep drying until you get crunchy veggie chips (can you wait that long?)

Let me know if you try this one out and share your thoughts below! Enjoy!






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