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Broccoli with Lemon Sauce

Broccoli with Lemon Sauce
"Enjoy this refreshing, delicious alternative to traditional cheese and brocolli. The lemon sauce is great over cauliflower, too!" Barbara Frasier, Fyffe, Alabama
10 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3 pounds fresh broccoli spears
  • 1 cup chicken broth
  • 1 tablespoon butter
  • 4-1/2 teaspoons cornstarch
  • 1/4 cup cold water
  • 2 egg yolks, lightly beaten
  • 3 tablespoons lemon juice
  • 2 tablespoons grated lemon peel

Directions

  • Place broccoli in a large saucepan; add 1 in. of water. Bring to a
  • boil. Reduce heat; cover and cook for 5-8 minutes or until
  • crisp-tender.
  • Meanwhile, in a small heavy saucepan, heat broth and butter until
  • butter is melted. Combine cornstarch and water until smooth; stir
  • into broth mixture. Bring to a boil; cook and stir for 2 minutes or
  • until thickened and bubbly.
  • Remove from the heat. Stir a small amount of hot mixture into egg
  • yolks; return all to the pan, stirring constantly. Bring to a gentle
  • boil; cook and stir 2 minutes longer. Remove from the heat. Gently
  • stir in lemon juice and peel. Drain broccoli; serve with sauce.
  • Yield: 10 servings (1-1/4 cups sauce).
Nutrition Facts: 3/4 cup broccoli with 2 tablespoons sauce equals 76 calories,
© Taste of Home 2012

2 of 2

Broccoli with Lemon Sauce (continued)

Nutrition Facts: 3 g fat (1 g saturated fat), 44 mg cholesterol, 164 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
© Taste of Home 2012