Recipe Courtesy of Michelle LeBleu, Executive Chef, Eron Field, Aramark.

  • 3 Cups Maroon Carrot pulp, squeeze out excess water
  • ¼ cup All purpose flour
  • ¼ cup medium chopped pecans
  • ¼ cup walnut pieces
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger powder
  • 3 tablespoons Brown sugar
  • 2 tablespoons butter or extra virgin olive oil
  • Salt

Put all ingredients in a metal mixing bowl and stir until combined. Place on a sheet tray in a 300 degree oven for 15 minutes, shaking several times. Remove from oven and let cool. Sprinkle over one scoop vanilla bean ice cream. Garnish with a sprig of maroon carrot.