- 300g Carrots
- 120g Corn flour
- 800ml Vegetable stock
- 200g Parmigiano Reggiano, grated
- 1 tbsp Poppy seeds
- 30g Butter
- 2 sprigs Rosemary
- Salt & Pepper
Corn & Carrot Veloute with Parmigiano Reggiano Crisps
Corn & Carrot Veloute with Parmigiano Reggiano Crisps
60 min
A delicious corn and carrot veloute to enjoy as the weather gets cooler.
Ingredients
Method
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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