Corn and carrot velouté with Parmigiano Reggiano crisps with seeds

Main coursea few minutes12-18 months


Serves 4

300 g carrots

120 g corn flour

800 ml vegetable stock

200 g Parmigiano Reggiano, grated

1 tablespoon poppy seeds

30 g butter

2 springs of rosemary

salt and pepper


  1. Peel the carrots and blend them coarsely.

  2. 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.

  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 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.

  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.

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