350 g (12 oz) broccoli, trimmed and cut into florets
25 g (1 oz) polyunsaturated margarine
scant 1/2 (us) cup (100 ml) chicken stock
2 tsp (10 ml) cornflour
2 tbsp (30 ml) lemon juice
40 g (1 1/2 oz) pine nuts, toasted
25 g (1 oz) polyunsaturated margarine
scant 1/2 (us) cup (100 ml) chicken stock
2 tsp (10 ml) cornflour
2 tbsp (30 ml) lemon juice
40 g (1 1/2 oz) pine nuts, toasted
method
1. Steam the broccoli over a saucepan of gently boiling water, or cook in simmering water, until tender.
2. Meanwhile, melt the margarine in the stock in a small non-stick pan and bring to the boil.
3. Blend the cornflour with the lemon juice and stir into the mixture.
4. Bring back to the boil, stirring continuously. Cook for 2 minutes, until smooth and shiny, then stir in the pine nuts.
5. Drain the broccoli and arrange in a serving dish.
6. Pour the lemon sauce over and serve at once.
2. Meanwhile, melt the margarine in the stock in a small non-stick pan and bring to the boil.
3. Blend the cornflour with the lemon juice and stir into the mixture.
4. Bring back to the boil, stirring continuously. Cook for 2 minutes, until smooth and shiny, then stir in the pine nuts.
5. Drain the broccoli and arrange in a serving dish.
6. Pour the lemon sauce over and serve at once.
serving amount
serves 4
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