Yield: 5 servings
|2 pounds||Broccoli, chopped|
|2 eaches||Lemons, juiced|
|1 tablespoon||Cornstarch -=OR=- potato starch (for Passover)|
Steam broccoli over water in a large pot for several minutes, until tender. In a separate pot over medium heat, constantly stir elmon juice, water and cornstarch until the sauce thickens, about 2 minutes. Serve over steamed broccoli.
Debra Wasserman, "The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions from Around the World" Posted by Karen Mintzias Submitted By MARK SATTERLY On 04-07-95