Prep 20 mins
Cook 10 mins
This broccoli recipe makes an attractive presentation for a dinner party or holiday. The sauce also gives the broccoli a little extra touch of flavor that brightens this side dish.
- Trim leaves and tough ends from broccoli stalks. Cut broccoli into flowerets by removing each head to include a small piece of stem. Cut off the stem and peel it with a vegetable peeler, then cut crosswise into 1/8-inch pieces to make "buttons.".
- To steam broccoli, rinse flowerets and "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 flowerets and cover. Bring to a boil over high heat; steam 5-7 minutes until bright green and crisp-tender.
- Meanwhile, combine lemon juice and cornstarch in small saucepan. Stir in chicken broth and cook over medium heat until mixture thickens and begins to boil, stirring constantly.
- Arrange "buttons" around edge of warm serving plate. Place flowerets in center. Drizzle with lemon juice sauce; season with pepper. Garnish with orange slices, if desired. Serve immediately.
What a cute name for a great recipe! I prefer the "buttons" since they are so crunchy but love it all in this dish... I steamed mine for only 4 minutes to make sure they were not overcooked. I really liked the sauce, but it made twice as much as we needed... just wanted to dress the broccoli, not drown it! I will add more lemon juice next time since we like our broccoli tangy... and I did add in a pat of butter for a really luxurious feel/taste to the sauce... Thanks for posting!!!
Wasn't it the Senior George Bush who stated he hates broccoli? The man probably never had broccoli fixed this way! Very easy to make - even the buttons - steamed to broccoli perfection. The sauce adds just the right lemony flavor. Thanks for posting. Made for Pac, Spring 2008
Nice and simple, and the hint of lemonyness in the sauce goes well with the broccoli. I used veggie broth and a few extra herbs.