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Broccoli with Lemon Cream Sauce Recipe
|Butter||1 1⁄2 Ounce|
|Evaporated milk/Cream||1 1⁄4 Can (12.5 oz) (Or 1 Large Can)|
|Lemon juice||1 1⁄2 Tablespoon|
|Cooked broccoli spears||1 Pound|
|Blanched slivered almonds||1 Ounce|
Serving size: Complete recipe
Calories 1247 Calories from Fat 752
% Daily Value*
Total Fat 85 g130%
Saturated Fat 41.9 g209.5%
Trans Fat 0 g
Cholesterol 564.4 mg
Sodium 969.1 mg40.4%
Total Carbohydrates 88 g29.3%
Dietary Fiber 17.8 g71.1%
Sugars 43.7 g
Protein 49 g97.1%
Vitamin A 46.5% Vitamin C 28.5%
Calcium 105% Iron 17.3%
*Based on a 2000 Calorie diet
Cook 1 minute.
Gradually add the evaporated milk.
Bring to the boil, stirring constantly.
Remove from heat.
Beat egg-yolks, slowly beat a little hot sauce into the eggs, return to sauce in the pan, stir in remaining butter and lemon juice carefully.
Place the cooked broccoli spears in a shallow dish, pour over the hot sauce and garnish with almonds.