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Lemon-Scented Broccoli
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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 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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |