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Broccoli Boutonnieres and Buttons
Broccoli Boutonnieres and Buttons
YIELD Makes 6 servings
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INGREDIENTS
| 1 | large bunch fresh broccoli (about 1-1/2 pounds) |
| 1 | tablespoon cornstarch |
| 2 | teaspoons lemon juice |
| 1 | cup water |
| 1 | teaspoon instant chicken bouillon granules |
| White pepper | |
| Lemon wedges and mizuna greens (optional) | |
PREPARATION:
- Trim leaves from broccoli stalks. Cut broccoli into florets. Peel stems, then cut crosswise into 1/4-inch pieces to make "buttons."
- Place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.) Place buttons in steamer; top with florets. Cover; bring to a boil over high heat. Steam 4 to 6 minutes or until bright green and crisp-tender, adding more water if necessary.
- Meanwhile, combine cornstarch and lemon juice in small saucepan. Stir in water and bouillon. Cook over medium heat until mixture thickens and begins to boil, stirring constantly.
- Arrange buttons around edge of warm serving plate. Place florets in center. Drizzle with sauce; season with pepper to taste. Garnish with lemon wedges and mizuna greens.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | 3/4 cup florets, 1/4 cup "buttons" with 3 tablespoons sauce |
| Fiber | 3 g |
| Carbohydrate | 6 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 7 % |
| Calories | 34 |
| Protein | 3 g |
| Sodium | 198 mg |
DIETARY EXCHANGE:
| Vegetable | 1 |
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