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Carrot, pecorino and parsley

Adam Liaw
Adam Liaw

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Carrot, pecorino and parsley.
Carrot, pecorino and parsley.William Meppem

Delicious with slow-cooked beef cheeks and a simple green salad.

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Ingredients

  • 1.5kg carrots, peeled and grated

  • 120g butter

  • salt, to season

  • ¼ cup grated pecorino cheese

  • 2 tbsp finely shredded parsley

  • lots of freshly ground black pepper, to serve

Method

  1. 1. Place the grated carrot and butter in a medium saucepan over medium heat and cook for about 12 minutes, stirring regularly until the carrots are softened. Transfer to a blender or food processor and blend to form a very smooth puree. Taste and season with salt to your liking. Scatter generously with the pecorino and parsley, grind plenty of black pepper on top and serve.

    Adam's tip: Adding a spoon of miso to the carrot puree before blending it will give you an earthy, savoury flavour that works well with the sweet carrot. Just cut down on the salt a bit.

    Also try: Adam Liaw's shiraz and aniseed beef cheeks

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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