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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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âIf you do not like broccoli, you might change your mind after tasting this festive dish,â predicts Wills Point, Texas field editor Dorothy Pritchett. It is simple yet elegant with a delightful lemon sauce. 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:
1. 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.
2. 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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