Broccoli With Lemon Sauce And Pecans
|Chicken broth||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Fresh broccoli||1 1⁄2 Pound|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
Combine cornstarch, chicken broth, and lemon juice in a small saucepan.
Cook over medium heat, stirring constantly, until thickened.
Stir in sugar, lemon rind, and pepper.
Trim off large leaves of broccoli.
Remove tough ends of lower stalks, and wash broccoli thoroughly.
Cook broccoli, covered, in a small amount of boiling water 10 to 12 minutes or until tender, drain and arrange on serving platter.
Spoon sauce over broccoli.
Saute pecans in butter until golden.
Sprinkle over broccoli before serving.