Rinse and clean the broccoli, chop the roses from the stems, pull off the stems. Score the chestnuts on the pointed side with a sharp kitchen knife, then boil them in batches in boiling hot salted water for 2 min on the stove, cool a little, then remove from the skin. Sauté the broccoli stems in lightly salted tap water for 4 min with the lid closed.
Add the roses and cook for 6 min.
Heat 50 g butter in a frying pan and fry the chestnuts at a moderate temperature for 8 to 10 min. until lightly brown, turning them over and over again. Drain the broccoli and offer it in combination with the chestnuts in a baking dish. Briefly brown the flaked almonds in the remaining butter, then pour over the top.