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Broccoli with Tangy Horseradish Sauce Recipe

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A milk horseradish sauce is all you need to dress up tender broccoli spears. Try the topping on a variety of cooked veggies. —Janet Allen, Belleville, Illinois

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6 Servings
Prep/Total Time: 20 min.

Ingredients

2 pounds fresh broccoli, cut into spears
1/4 cup butter
1 tablespoon all-purpose flour
1 cup (8 ounces) sour cream
1 tablespoon minced fresh parsley
1 teaspoon prepared horseradish
2 tablespoons lemon juice

Directions

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender.
In a small saucepan, melt butter. Whisk in flour until smooth; cook and stir for 1-2 minutes or until bubbly. Remove from the heat; whisk in the sour cream, parsley and horseradish. Gradually whisk in lemon juice. Serve with broccoli. Yield: 6 servings (1-1/4 cups sauce).

Nutrition Facts: 3 tablespoons equals 191 calories, 14 g fat (9 g saturated fat), 46 mg cholesterol, 138 mg sodium, 10 g carbohydrate, 4 g fiber, 6 g protein.

Broccoli with Tangy Horseradish Sauce published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p159

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