Corn and Carrot Velouté with Parmigiano Reggiano Crisps with Seeds

Serves 4

Ingredients

300g carrots
120g corn flour
800ml vegetable stock
200g Parmigiano Reggiano, grated
1 tablespoon poppy seeds
30g butter
2 springs of rosemary
salt and pepper

Instructions

1. Peel the carrots and blend them coarsely.

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.

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 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.

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.

Kootenay Location

1465 Kootenay Street Vancouver, BC V5K 4Y3 - Phone 604-253-5578

Bosa Foods

Bosa Foods

Hours of Operation

Monday.........................8am-5:30pm Tuesday........................8am-5:30pm Wednesday...................8am-5:30pm Thursday.......................8am-5:30pm Friday............................8am-5:30pm Saturday........................8am-5:30pm

Closed Sundays & Holidays

Victoria Drive Location

562 Victoria Drive Vancouver, BC V5L 4E2 - Phone 604-216-2659

Bosa Foods

Hours of Operation

Monday.........................8:30am-6:00pm Tuesday........................8:30am-6:00pm Wednesday...................8:30am-6:00pm Thursday.......................8:30am-6:00pm Friday............................8:30am-6:00pm Saturday........................8:00am-5:30pm Sunday.........................10:00am-4:00pm 

Holidays...........Closed

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