Broccoli Boutonnieres And Buttons
|Lemon juice||2 Teaspoon|
|Instant chicken bouillon||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Pepper white||To Taste|
Trim leaves and tough ends from broccoli stalks.
Cut broccoli into flowerets by removing each head to include a small piece of stem.
Peel stems with vegetable peeler, then cut crosswise into 1/8 inch pieces to make buttons.
To steam broccoli, rinse flowerets and buttons.
Place steamer basket in large saucepan; add 1 inch of water.
Place buttons in steamer; top with flowerets.
Bring to a boil over high heat; steam 4 to 6 minutes until bright green and crisp-tender.
Meanwhile, combine lemon juice and cornstarch in small saucepan.
Stir in bouillon granules and water.
Cook over medium heat until mixture thickens and begins to boil, stirring constantly.
Arrange buttons around edge of warm serving plate.
Place flowerets in center.
Drizzle with lemon juice sauce; season with pepper.
Garnish as desired.