Skip to content
Preparation:
Cut the broccoli into florets, peel and dice the stems. Peel and dice the potatoes and carrots.
Melt the butter in a saucepan, add the chopped onion and garlic and sauté until translucent. Add the flour, stir and slowly add the stock, stirring constantly to avoid lumps.
Add the potatoes and carrots, cover and cook for about 10 minutes.
Add the broccoli and cook for another 5 minutes – the vegetables should be soft but not mushy.
Pour in the cream, add the cheese and stir until melted and creamy. Season with salt, pepper and nutmeg. Sprinkle with dill before serving. Serve immediately with fresh bread or croutons. If you want, I can create three more versions of this recipe in Facebook comment format to increase engagement. Would you like me to do that?
