Broccoli with almond

Posted on

2015 february 002


1 large head broccoli, stalks trimmed

2 carrots

4 tablespoons butter

1 teaspoon salt

1-2 cloves of garlic

1/4 cup slivered almonds

cherry tomato

2 dl cream +1 tablespoon sour cream

1 egg

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.


One thought on “Broccoli with almond

    fabulousfannyjr said:
    February 14, 2015 at 1:29 pm

    Reblogged this on global_food.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s