Broccoli and lemon dish

Yield: 5 servings

Measure Ingredient
2 pounds Broccoli, chopped
1 cup Water
2 eaches Lemons, juiced
¼ cup Water
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

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