Broccoli With Lemon and Dill |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Sonoma diet, Wave 1. Ingredients:
1/3 cup chopped onions or 1/3 cup chopped leek |
1 garlic clove, minced |
2 teaspoons extra virgin olive oil |
1/3 cup reduced-sodium chicken broth |
1 lb broccoli, cut into spears |
2 teaspoons lemon juice |
1 teaspoon cornstarch |
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill |
to taste kosher salt |
to taste fresh ground black pepper |
lemon slice (optional) |
Directions:
1. In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
2. In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.
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