Pan‑fried Broccoli with Parmesan Cream

Ingredients

• 800 g Broccoli
• 4 Carrots
• 2 Garlic cloves
• Salt
• Pepper (freshly ground)
• 3 tbsp vegetable oil
• 1 tsp curry powder
• 0.5 tsp Sugar
• 200 g heavy cream
• 1 tbsp butter
• 100 g grated Parmesan

Instructions

1. 1.

   Wash, trim the woody stems of the broccoli and cut it into quarters or eighths depending on size; peel the carrots and cut them similarly.

2. 2.

   Blanch both in lightly salted boiling water for 3–4 minutes, then shock in ice water and drain. Peel and halve the garlic cloves.

3. 3.

   Heat oil in a pan, brown the garlic until golden, remove and set aside warm. Add the vegetables to the pan, sprinkle with curry, and stir‑fry for about 5 minutes; add sugar and let caramelize slightly, then return the garlic. If needed, add a splash of water.

4. 4.

   Meanwhile, bring cream and butter to a boil in a saucepan. Stir in the parmesan until melted, season with pepper.

5. 5.

   Serve by arranging the vegetables on a warmed plate and ladling the parmesan cream separately beside them.