Parmigiano Reggiano Corn and Carrot Velouté with Parmigiano Reggiano Crisps
Served with cheesy crisps, this Corn and Carrot Velouté with Parmigiano Reggiano is a guaranteed crowd-pleasing dinner.
Ingredients
Method
Step 1
Peel the carrots and blend them coarsely.
Step 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.
Step 3
Gradually pour the corn flour stirring with a whisk.
Step 4
Lower the heat to the minimum and cook for 35-40 minutes.
Step 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.
Step 6
Flavour the cream with the Parmigiano Reggiano put aside, a pinch of pepper and fresh thyme leaves.
Step 7
Serve with the Parmigiano Reggiano crisps and slices of grilled corn and fresh sprouts to taste.
