You are here

Lemon Broccoli

21st.Century.Chef's picture
  Broccoli 2 Bunch (200 gm)
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Lemon rind 1 Teaspoon, finely grated
  Corn oil margarine 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Chicken broth 1⁄4 Cup (4 tbs) (Either Homemade / Canned)
  Fresh lemon juice 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

Preheat oven to 300 degrees.
Separate broccoli into florets; peel and slice stalks.
In a saucepan or steamer over medium heat cook broccoli florets and stems with a small amount of water until almost tender; drain.
In a nonstick skillet place crumbs over very low heat.
Toast until golden, stirring constantly.
Into a bowl place crumbs.
Add lemon rind; toss to mix and set aside.
In the nonstick skillet over low heat melt margarine.
Add garlic.
Saute until light golden.
Add broth, lemon juice, salt and pepper.
Add broccoli; toss gently to coat.
Into a baking dish place broccoli; sprinkle with the crumbs.
Bake for 5 to 10 minutes or until heated through; do not overcook.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)