Broccoli With Lemon and Dill

ctech's Note:

Sonoma diet, Wave 1.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 1/3 cup chopped onions or 1/3 cup chopped leek
• 1 garlic clove, minced
• 2 teaspoons extra virgin olive oil
• 1/3 cup reduced-sodium chicken broth
• 1 lb broccoli, cut into spears
• 2 teaspoons lemon juice
• 1 teaspoon cornstarch
• 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
• to taste kosher salt
• to taste fresh ground black pepper
• lemon slice (optional)

Directions:

1. In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup).
2. In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.

Reviews

[yamakarasu]

This was really easy dish to make. I used leeks instead of onions and it really worked well with the broccoli. It was a nice light dish (though I added a touch of chili powder as well!) Thanks!