Sauteed Broccoli and Carrots with Parmesan Cream Sauce
- For the broccoli
- 28 ounces Broccoli
- 4 carrots
- 2 garlic
- peppers (freshly ground)
- 3 tablespoons vegetable oil
- 1 teaspoon Curry powder
- ½ teaspoon sugar
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.
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.
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.
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.
To serve, arrange the vegetables on a warm plate with the Parmesan cream sauce.