1 large head broccoli, stalks trimmed
4 tablespoons butter
1 teaspoon salt
1-2 cloves of garlic
1/4 cup slivered almonds
2 dl cream +1 tablespoon sour cream
Japanese panko mixed with Parmesan cheese
Methods: Preheat oven for 220 grades.
Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
In a large sauté pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Sauté until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli and carrots until crisp tender, about 3 minutes more. Season with salt.
Mix cream, sour cream and egg well together. Place broccoli florets and carrots into a tray or a fire proof plate and pour over cream mixture. Scatter the top with some panko-Parmesan mixture. Stir in toasted almonds. Bake for 20 minutes.