Wash and clean broccoli and cut into florets. Steam the stems in lightly salted water for about 10 minutes. Add the florets after 5 minutes. Bring the whipped cream to the boil and melt the cheese, crumbled in it. Add walnuts. To taste. Place the broccoli in an ovenproof, greased dish, top with the sauce and bake briefly in the oven. Then sprinkle finely chopped chives on top. Serve with butter potatoes. Or double the amount of sauce and add the cooked potatoes to the baking dish.
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