Corn and carrot velouté with Parmigiano Reggiano crisps with seeds
Corn and carrot velouté with Parmigiano Reggiano crisps with seeds
Ingredients
- 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
More Like This
Root Vegetable Risotto with Carrot Butter | Recipe Cart | Recipe Cart
getrecipecart.com
Parmigiano Reggiano-Crusted Roast Vegetables recipe | TASTE
taste.co.za
Creamy Corn and Garlic Risotto Recipe - QueRicaVida.com
quericavida.com
Pumpkin and corn risotto
besthealthmag.ca
Corn And Mixed Vegetable Casserole | Rhodes Food Group
rhodesquality.com
Corn risotto – Recipes – Anna Jones
annajones.co.uk
Corn polenta with Vegan ragout with tofu and vegetables - Cascina San Cassiano
cascinasancassiano.com
Cornish clotted cream and asparagus risotto
roddas.co.uk