Broccoli Boutonnieres and Buttons

Broccoli Boutonnieres and Buttons

Broccoli Boutonnieres and Buttons


Makes 6 servings


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)


  1. Trim leaves from broccoli stalks. Cut broccoli into florets. Peel stems, then cut crosswise into 1/4-inch pieces to make "buttons."
  2. 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.
  3. 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.
  4. 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.

Nutritional Information

Serving Size: 3/4 cup florets, 1/4 cup "buttons" with 3 tablespoons sauce
Calories 34
Calories from Fat 7 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 6 g
Fiber 3 g
Protein 3 g
Sodium 198 mg

Dietary Exchange

Vegetable 1

Check out more recipes for Vegetable Side Dish