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Lemon-Scented Broccoli

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

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

Printed from tasteofhome.com Oct 7, 2008

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Lemon-Scented Broccoli cont.

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.