RCI-VG.004.1524.001
West Indies Broccoli with Lemon Sauce and Pecans
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 teaspoons
- ½ cup
- ¼ cup
- 1 tablespoon
- 1 teaspoon
- ¼ teaspoon
- 1 large
- shopped pecans⅓ cup
- 1 tablespoon
Method
1
Trim the broccoli by cutting away the tough outer skin from the stalk and removing any yellowed florets, then cut into uniform florets and peel the stalk into thin rounds.
2
Bring a large pot of salted water to a boil, add the broccoli florets and stalk pieces, and cook for 4-5 minutes until tender-crisp.
5 minutes
3
Drain the broccoli in a colander and transfer to a serving dish, then cover with foil to keep warm.
4
Whisk together the cornstarch and chicken broth in a small bowl until the cornstarch is fully dissolved and no lumps remain.
5
Pour the cornstarch mixture into a small saucepan and bring to a simmer over medium heat, stirring constantly.
2 minutes
6
Add the lemon juice, granulated sugar, grated lemon rind, and freshly ground black pepper to the simmering sauce and stir until the sugar dissolves completely.
1 minutes
7
Continue cooking for 1-2 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
2 minutes
8
Remove the sauce from heat and stir in the melted butter until fully incorporated.
9
Pour the warm lemon sauce over the broccoli, top with the chopped pecans, and serve immediately.