Clean the broccoli, cut into small florets. Peel the stalk and cut into about 1/2 cm cubes. Braise everything with 2 tablespoons of butter. Season with salt and pepper. Add 350 ml water, bring to the boil, cover for about 5 minutes . Let it cook. Remove from the stove. Stir in the milk and mashed potatoes. Stir in the Parmesan, season with salt, pepper and freshly grated nutmeg.

3El butter. Unroll 2 sheets of filo pastry, brush 2 sheets of butter on top. Spread the broccoli puree on the two sheets of filo pastry, leave a 2cm wide border free on the sides. Fold in the sides and roll up from the bottom. Fry in hot oil over medium heat for about 7-8 minutes until golden brown. A tomato chili dip goes well with it.