Carrots , corn , parmesan and poppy seeds will be enough to make a light and stylish dinner .
For 4 people
Peel the carrots and mix them coarsely.
Melt the butter in a saucepan, add the carrot puree and a pinch of salt then brown for a few minutes over high heat.
Add the broth and bring to a boil.
Gradually add the corn flour , stirring with a whisk.
Simmer 35 to 40 minutes over low heat.
Prepare the Parmesan crisps by forming small circles on a baking sheet covered with parchment paper (30g of Parmesan is necessary).
Sprinkle with poppy seeds and put in the oven at 200 ° C for 3-4 minutes; take out of the oven and let cool.
Flavor the velouté with the remaining Parmesan , i.e. 170g, add a pinch of pepper and the sprigs of thyme .
Serve with Parmesan crisps and a few fresh sprouts for even more flavor.
Also discover a super easy bistronomic recipe .