Parmigiano Reggiano Corn and Carrot Velouté with Parmigiano Reggiano Crisps Recipe | Food Network UK
Served with cheesy crisps, this Corn and Carrot Velouté with Parmigiano Reggiano is a guaranteed crowd-pleasing dinner.
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Ingredients
- 300g carrots
- 120g corn flour
- 800ml vegetable stock
- 200g Parmigiano Reggiano, grated
- 1 tbsp. poppy seeds
- 30g butter
- 2 sprigs of Rosemary
- Salt
- Pepper
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