Broccoli With Toasted Salted Pecans
|Broccoli/2 (10-oz.) pkgs. frozen broccoli spears||2 Pound|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Pecan halves||1⁄2 Cup (8 tbs)|
Wash, trim and cut 1 large bunch fresh broccoli into spears.
Place in 1 inch boiling salted water and cook, covered, over medium heat 8 to 10 minutes, or until tender or, prepare 2 [10-oz.] pkgs. frozen broccoli spears according to directions.
Drain well and place attractively on serving platter.
Meanwhile, make a lemon sauce by blending 2 tablespoons cornstarch with 1/2 cup each chicken broth and lemon juice.
Bring to a boil and cook, stirring constantly, until thickened.
Stir in 1 tablespoon sugar, 1 1/2 teaspoons grated lemon rind and 14 teaspoon each salt and pepper.
Pour sauce over broccoli.
Top with 1/2 cup pecan halves, which have been sauteed in 1 tablespoon butter or margarine and sprinkled with 1 teaspoon salt.