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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From TOH. Broccoli is one of the few veggies that DH will eat, so I'm always looking for new ways to fix it so I don't get bored! Ingredients:
1/4 cup pecans, coarsely chopped |
1 1/2 teaspoons butter |
1 bunch broccoli, cut into spears |
1 tablespoon sugar |
2 teaspoons cornstarch |
1/2 cup chicken broth |
4 tablespoons lemon juice |
1 teaspoon lemon peel |
1/4 teaspoon pepper |
Directions:
1. In a small skillet, saute pecans in butter until golden brown. Set aside.
2. Place broccoli in a large saucepan. Add 1 inch of water and bring to a boil. Reduce heat and simmer until crisp-tender.
3. 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.
4. Remove from heat; stir in lemon peel and pepper. Drain broccoli and place in a serving bowl. Top with sauce and pecans.
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