Corn & Carrot Veloute with Parmigiano Reggiano Crisps

Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier 14th October 2020
Parmigiano Reggiano

Parmigiano Reggiano

Standard Supplier

Corn & Carrot Veloute with Parmigiano Reggiano Crisps

60 min

A delicious corn and carrot veloute to enjoy as the weather gets cooler. 


  • 300g Carrots
  • 120g Corn flour
  • 800ml Vegetable stock
  • 200g Parmigiano Reggiano, grated
  • 1 tbsp Poppy seeds
  • 30g Butter
  • 2 sprigs Rosemary
  • Salt & Pepper


Peel the carrots and blend them coarsely.
Melt the butter in a pan, add the carrots and a pinch of salt. Sautée them for a few minutes over high heat. Add the stock and bring to a boil.
Gradually pour the corn flour stirring with a whisk. Lower the heat to the minimum and cook for 35-40 minutes.
Prepare the Parmigiano Reggiano crisps (putting aside 30g) by forming small rounds of cheese on a tin covered with baking paper. Sprinkle with some poppy seeds and put in the oven at 200°C for 3-4 minutes; take out of the oven and allow to cool down.
Flavour the cream with the Parmigiano Reggiano put aside, a pinch of pepper and fresh thyme leaves.
Serve with the Parmigiano Reggiano crisps and slices of grilled corn and fresh sprouts to taste.

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