Carrot, pecorino and parsley
Delicious with slow-cooked beef cheeks and a simple green salad.
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. 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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/carrot-pecorino-and-parsley-20200721-h1phja.html