Corn and carrot velouté with Parmigiano Reggiano crisps with seeds

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 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 30 g) 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.