Home > Recipes > Corn and carrot velouté with seeded Parmigiano Reggiano chips

Corn and carrot velouté with seeded Parmigiano Reggiano chips

CourseMain course

TimeA few minutes

Ingredients

Serves 4

10 oz/300 g carrots

4.2 oz/120 g corn flour

27 fl oz/800 ml vegetable stock

7 oz/200 g Parmigiano Reggiano, grated

1 tablespoon poppy seeds

1 oz/30 g butter

2 sprigs of rosemary

Salt and pepper to taste

Prepare this recipe with

12-18 months maturation

Preparation

Peel the carrots and blend them coarsely.
Melt the butter in a pan, add the carrots and a pinch of salt; sauté them for a few minutes over high heat. Add the stock and bring to a boil.
Gradually pour in the corn flour, while stirring with a whisk.
Lower the heat to the minimum and cook for 35-40 minutes.
Prepare the Parmigiano Reggiano chips (putting aside 1 oz/30 g) by forming small rounds of cheese on baking sheet covered with parchment paper. Sprinkle with some poppy seeds and put in the oven at 400°F for 3-4 minutes; take out of the oven and allow to cool down.
Flavor the cream with the remaining Parmigiano Reggiano, a pinch of pepper and fresh herbs.
Serve with the Parmigiano Reggiano chips.