Broccoli with Lemon Sauce and Pecans
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INGREDIENTS 2 teaspoons cornstarch
1/2 cup chicken stock
1/4 cup lemon juice
1 tablespoon sugar
1 teaspoon grated lemon rind
1/4 teaspoon pepper
1 (1-1/2 pounds) bunch fresh broccoli
1/3 cup chopped pecans
1 tablespoon butter, meltedCombine cornstarch, chicken broth, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, 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.
Sauté pecans in butter until golden. Sprinkle over broccoli before serving.
Serves 6