Carrot, pecorino and parsley

Adam Liaw
Carrot, pecorino and parsley.
Carrot, pecorino and parsley. Photo: William Meppem

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


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


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