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Lemon Broccoli Recipe
|Broccoli||2 Bunch (200 gm)|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Lemon rind||1 Teaspoon, finely grated|
|Corn oil margarine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Chicken broth||1⁄4 Cup (4 tbs) (Either Homemade / Canned)|
|Fresh lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 289 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 2.5 g12.5%
Trans Fat 2.6 g
Cholesterol 0 mg
Sodium 1475.9 mg61.5%
Total Carbohydrates 35 g11.8%
Dietary Fiber 7 g28.2%
Sugars 5.9 g
Protein 10 g19.4%
Vitamin A 35.6% Vitamin C 322.2%
Calcium 15.7% Iron 15.6%
*Based on a 2000 Calorie diet
Separate broccoli into florets; peel and slice stalks.
In a saucepan or steamer over medium heat cook broccoli florets and stems with a small amount of water until almost tender; drain.
In a nonstick skillet place crumbs over very low heat.
Toast until golden, stirring constantly.
Into a bowl place crumbs.
Add lemon rind; toss to mix and set aside.
In the nonstick skillet over low heat melt margarine.
Saute until light golden.
Add broth, lemon juice, salt and pepper.
Add broccoli; toss gently to coat.
Into a baking dish place broccoli; sprinkle with the crumbs.
Bake for 5 to 10 minutes or until heated through; do not overcook.