Broccoli Boutonnieres and Buttons the Editors of Publications International, Ltd.
Broccoli Boutonnieres and Buttons
Makes 6 servings
|1||large bunch fresh broccoli (about 1-1/2 pounds)|
|2||teaspoons lemon juice|
|1||teaspoon instant chicken bouillon granules|
|Lemon wedges and mizuna greens (optional)|
- 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.
|Serving Size:||3/4 cup florets, 1/4 cup "buttons" with 3 tablespoons sauce|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||7 %|
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