Cut the broccoli into small florets, peel the stalk like asparagus and cut into slices approx. 2 - 3 cm thick (the stalk is particularly healthy and tasty).
Bring water to a boil in a saucepan and blanch the broccoli for about 2 - 3 minutes. Rinse immediately under ice-cold water and place in a bowl with ice-cold water until it has cooled down completely (this is the only way to maintain the beautiful green color).
Cut a large onion into fine cubes and fry in a little olive oil in a wok or large pan until translucent. Grate the carrots on the slicer into fine julienne strips and add to the onions, sauté briefly with the onions. Add the broccoli, heat for about 1 minute on a high flame while turning constantly (do not let it brown, the roasted aroma is not suitable here).
Then add a little water, season with vegetable stock, chilli flakes or powder and nutmeg, mix everything well. Put the lid on the wok or pan and let everything cook over medium heat for about 8 minutes - turn everything every now and then. Remove the wok from the heat and fold in the sour cream. Add fresh chives depending on your taste.
The specified cooking time is for broccoli with a bite, if you like it softer, you can extend the cooking time. However, a lot of taste, vital substances and the beautiful green color are lost.
For Mediterranean dishes, e.g., as a companion to pasta, leave out the sour cream and instead add freshly grated Parmesan and basil, possibly halved cherry tomatoes.
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