Sauteed Broccoli and Carrots with Parmesan Cream Sauce

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Average: 5 (3 votes)
(3 votes)
Sauteed Broccoli and Carrots with Parmesan Cream Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in

Ingredients

for
4
For the broccoli
28 ounces Broccoli
4 carrots
2 garlic
salt
peppers (freshly ground)
3 tablespoons vegetable oil
1 teaspoon Curry powder
½ teaspoon sugar
For the Parmesan cream
7 ounces Whipped cream
1 tablespoon butter
4 ounces grated Parmesan
How healthy are the main ingredients?
BroccolicarrotgarlicsaltsugarWhipped cream

Preparation steps

1.

For the broccoli: Rinse the broccoli, remove the woody stems and cut each head lengthwise into 4 or 8 pieces depending on size. Peel the carrots and cut each carrot lengthwise into 4 or 8 pieces depending on size.

2.

Blanch the broccoli and carrots in boiling salted water until tender-crisp, about 3-4 minutes. Remove, rinse with cold water and drain. Peel and halve the garlic. 

3.

Heat the oil in a skillet. Add the garlic and cook until golden brown. Remove and keep warm. Add the vegetables and sprinkle with curry. Cook, stirring, until the vegetables are completely cooked, about 5 minutes. Sprinkle with the sugar and stir until the vegetables are caramelized. Stir in the garlic. If necessary, add some water.

4.

Meanwhile, place the cream and butter in a saucepan and bring to a boil. Whisk in the cheese until melted. Season with pepper to taste. 

5.

To serve, arrange the vegetables on a warm plate with the Parmesan cream sauce.