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Broccoli With Lemon Sauce And Pecans

southern.chef's picture
Ingredients
  Cornstarch 2 Teaspoon
  Chicken broth 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh broccoli 1 1⁄2 Pound
  Chopped pecans 1⁄3 Cup (5.33 tbs)
  Butter/Margarine 1 Tablespoon, melted
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Servings: 
6

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