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.






Skill level

Average: 3.3 (10 votes)


  • 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

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.


  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.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Danielle Abou Karam.