Parmigiano Reggiano Corn and carrot velouté with Parmigiano Reggiano crisps with seeds

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
300g Carrots
120g Corn flour
800ml Vegetable stock
200g Parmigiano Reggiano, grated
1 tbsp. Poppy seeds
30g Butter
2 sprigs of Rosemary
Salt & Pepper
  1.     Peel the carrots and blend them coarsely.     
  2. 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.      
  3. Gradually pour the corn flour stirring with a whisk.     
  4. Lower the heat to the minimum and cook for 35-40 minutes.     
  5. 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.     
  6. Flavour the cream with the Parmigiano Reggiano put aside, a pinch of pepper and fresh thyme leaves.    
  7. Serve with the Parmigiano Reggiano crisps and slices of grilled corn and fresh sprouts to taste.