SBS Food

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Carrot and miso puree with parsley paste

A secret hint of miso gives this carrot puree a delicious malty flavour. Yes, it is a lot of butter, but I don’t think that’s necessarily a problem.

  • serves

    4

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4

people

preparation

15

minutes

cooking

15

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Carrots

Carrots

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 1 kg carrots, peeled and grated
  • 100 g butter
  • 100 g white or brown miso
Parsley paste
  • 4 garlic cloves
  • 1 cup picked parsley leaves
  • ½ lemon, juice and zest
  • 1 tsp salt
  • 2 tbsp olive oil

Instructions

  1. Place the grated carrot and butter in a large saucepan over medium heat. Cook, stirring regularly for about 12 minutes or until the carrots are softened. Transfer to a blender or food processor, add the miso and blend to a very smooth puree.
  2. Meanwhile, for the parsley paste, place all the ingredients in a small food processor or mortar and pestle and puree or pound into a smooth paste.
  3. To serve, spoon the puree into a serving dish and top with the parsley paste.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Carrots

Carrots

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Adam Liaw
Source: SBS



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