LEMON-SCENTED BROCCOLI

Lemon-Scented Broccoli image

"If you do not like broccoli, you might change your mind after tasting this festive dish," predicts Wills Point, Texas field editor Dorothy Pritchett. It is simple yet elegant with a delightful lemon sauce.

Provided by Taste of Home

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup coarsely chopped pecans
1-1/2 teaspoons butter
1 medium bunch broccoli, trimmed and cut into spears
1 tablespoon sugar
2 teaspoons cornstarch
1/2 cup chicken broth
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

In a small skillet, saute pecans in butter until golden brown; set aside. 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 saucepan, combine the sugar, cornstarch, broth and lemon juice until smooth. Cook and stir over medium heat for 1 minute or until thickened. Remove from the heat; stir in the lemon zest and pepper. Drain broccoli and place in a serving bowl; top with lemon sauce and pecans.

Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 85mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges