Lemon Broccoli Recipe

Summary

Difficulty LevelVery EasyHealth IndexJust Enjoy
CourseMethod
Main Ingredient

Ingredients

 Broccoli2 Bunch (200 gm)
 Dry bread crumbs1⁄2 Cup (8 tbs)
 Lemon rind1 Teaspoon, finely grated
 Corn oil margarine1 Tablespoon
 Garlic1 Clove (5 gm), minced
 Chicken broth1⁄4 Cup (4 tbs) (Either Homemade / Canned)
 Fresh lemon juice1 Tablespoon
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

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

Directions

Preheat oven to 300 degrees.
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.
Add garlic.
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.
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