- serves 4 people
- preparation 15 minutes
- cooking 15 minutes
- difficulty Easy level
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
- 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.
- 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.
- 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.
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