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. Put the broccoli into a bowl with 100 ml (4 fl oz) water.
2. Cover and cook 100% (High) 7 minutes.
3. Put the margarine into a bowl with blended cornflour and lemon juice and boiling stock.
4. Cook, uncovered, 100% (High) 1 1/2 minutes, whisking twice.
5. Add the toasted pine nuts to sauce.
6. Drain the broccoli and arrange in a serving dish.
7. Pour the lemon sauce over and serve at once.
2. Cover and cook 100% (High) 7 minutes.
3. Put the margarine into a bowl with blended cornflour and lemon juice and boiling stock.
4. Cook, uncovered, 100% (High) 1 1/2 minutes, whisking twice.
5. Add the toasted pine nuts to sauce.
6. Drain the broccoli and arrange in a serving dish.
7. Pour the lemon sauce over and serve at once.
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