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Broccoli With Lemon Sauce And Pecans

southern.chef's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 120 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1.7 g8.6%

Trans Fat 0 g

Cholesterol 5.4 mg1.8%

Sodium 90.1 mg3.8%

Total Carbohydrates 14 g4.5%

Dietary Fiber 3.7 g14.8%

Sugars 5.1 g

Protein 4 g7.9%

Vitamin A 15.5% Vitamin C 178.3%

Calcium 6% Iron 5.6%

*Based on a 2000 Calorie diet

Broccoli With Lemon Sauce And Pecans Recipe