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Lemon-Scented Broccoli Recipe

Photo by: Taste of Home

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“If you do not like broccoli, you might change your mind after tasting this festive dish,“ predicts Wills Point, Texas field editor Dorothy Pritchett. It is simple yet elegant with a delightful lemon sauce.

This recipe is:

Healthy

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1/4 cup coarsely chopped pecans
1-1/2 teaspoons butter
1 medium bunch broccoli, trimmed and cut into spears
1 tablespoon sugar
2 teaspoons cornstarch
1/2 cup chicken broth
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon pepper

Directions

In a small skillet, saute pecans in butter until golden brown; set aside. 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 saucepan, combine the sugar, cornstarch, broth and lemon juice until smooth. Cook and stir over medium heat for 1 minute or until thickened. Remove from the heat; stir in the lemon peel and pepper. Drain broccoli and place in a serving bowl; top with lemon sauce and pecans. Yield: 6 servings.

Nutritional Analysis: 1 cup (prepared with reduced-fat butter and reduced-sodium broth) equals 82 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 85 mg sodium, 10 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Lemon-Scented Broccoli published in Taste of Home February/March 2006, p16