Broccoli in Cream and Garlic

1
Cut the zucchini into florets.
KnifeCutting board
2
Cook the zucchini in boiling salted water 4 minutes, and drain.
⚙ Cooking in salted waterStovePotColander
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3
Melt the butter and olive oil in a pan and fry the garlic until golden.
StoveFrying pan
4
Pour in the sour cream and bring to a gentle boil.
Stove
5
Add the nutmeg, white pepper and salt, and lay the zucchini in the sauce.
6
Turn down the heat and simmer 5 minutes.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Sprinkle the Parmesan on top and serve hot.

344calories

8 gprotein

8 gcarbs

30 gfat

● protein 10%● carbs 9%● fat 81%

Per serving (187 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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Broccoli: measured in pieces: one ≈ 400 g · 34 kcal per 100 g · More about Broccoli →
Butter: measured in tbsp in this recipe: 1 tbsp = 14 g · 717 kcal per 100 g · More about Butter →
Olive oil: measured in tsp in this recipe: 1 tsp = 4.5 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Heavy cream: measured in cup in this recipe: 1 cup = 240 g · 324 kcal per 100 g · More about Heavy cream →
Nutmeg: measured in tsp in this recipe: 1 tsp = 2.4 g · 525 kcal per 100 g · More about Nutmeg →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
White pepper: measured in tsp in this recipe: 1 tsp = 4.8 g · 296 kcal per 100 g · More about White pepper →
Parmesan cheese: 1 cup = 100 g · 367 kcal per 100 g · More about Parmesan cheese →

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board · Also works: Plate (Large plate, dulls the knife)
Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

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