"Enjoy this refreshing, delicious alternative to traditional cheese and brocolli. The lemon sauce is great over cauliflower, too!" Barbara Frasier, Fyffe, Alabama
Quick Broccoli with Lemon Sauce
Quick Broccoli with Lemon Sauce
Prep Time
10 min
Cook Time
10 min
Yield
10 servings (1-1/4 cups sauce)
Ingredients
- 3 pounds fresh broccoli spears
- 1 cup chicken broth
- 1 tablespoon butter
- 4-1/2 teaspoons cornstarch
- 1/4 cup cold water
- 2 large egg yolks, lightly beaten
- 3 tablespoons lemon juice
- 2 tablespoons grated lemon zest
Directions
- Place broccoli in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and cook for 5-8 minutes or until crisp-tender.
- Meanwhile, in a small heavy saucepan, heat broth and butter until butter is melted. Combine cornstarch and water until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
- Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and zest. Drain broccoli; serve with sauce.
Nutrition Facts
3/4 cup: 76 calories, 3g fat (1g saturated fat), 44mg cholesterol, 164mg sodium, 12g carbohydrate (2g sugars, 5g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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