Remove the stems from the broccoli, wash the florets and stems, set aside separately. Brush, wash and slice the carrots, set aside.

Now heat the milk, slice in the broccoli stalks and carrots and bring to a simmer, simmer for about 3 minutes. Then take the vegetables out with a slotted spoon and place in a baking dish and stir the crème fraîche with herbs into the milk, season everything with salt, pepper and nutmeg and mix vigorously briefly, pour over the vegetables.

Then I put the broccoli florets on top, either with a lid, I covered the mold with aluminum foil and cooked for 60 minutes, the oven was not preheated, at 180 degrees convection.

I still had a few leftover potatoes in the fridge, and quickly turned them into a few fried potatoes - potatoes - my fried potatoes - conjured up ...... food is ready ;-) .... and this day "saved" too ;-)