Parmesan Cream with Carrot Chips
⏳ Time
35 minutes
🥕 Ingredients
7
🍽️ Servings
6
Description
Parmesan Cream with Carrot Chips
Ingredients
- Heavy cream - 8 fl oz
- Parmesan Cheese - 4.9 oz
- Red Curry Powder - a pinch
- Carrot - 5.3 oz
- Salt - to taste
- Vegetable Oil - 17 fl oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a small saucepan, bring the heavy cream to a boil, add curry, pepper, and a pinch of salt.
Step 2
Add grated Parmesan cheese to the boiling cream and let it melt, whisking vigorously. Cook on low heat for about 2 minutes.
Step 3
Remove the Parmesan cream from the heat. Once it cools slightly, pour it into small bowls and refrigerate for 3 hours.
Step 4
Wash the carrot, peel it, and slice it very thinly into rounds, then place it in ice water for 30 minutes. After that, drain the carrot and dry it well with a towel.
Step 5
In a skillet, heat a large amount of vegetable oil and fry the carrot chips for 2–3 minutes. Place the finished chips on a paper towel to absorb excess fat, lightly salt and pepper them.
Step 6
Serve with the cheese cream.
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