Dice the fruits and vegetable and steam them for 30-40 minutes until the parsnip is very soft.
When the vegetable is cooked, heat it up into a small sauce pan with the cane sugar, water, maple syrup and sea salt, until it starts boiling, then reduce the heat to medium and let it simmer for 6-8 minutes. Keep an eye on it, the sugar should darken– but not burn.
Blend the vegetable and fruit together and then pour the cooked sugar (caramel) into the mixture.
Add the pectin, vanilla, and chia and mix well.
Let the pudding cool down into the fridge for 1 hour minimum before eating it.