Corn and carrot velouté with Parmigiano Reggiano crisps with seeds
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
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.