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West Indies Broccoli with Lemon Sauce and Pecans

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Combine cornstarch, chicken broth and lemon juice in a small saucepan then cook over medium heat stirring constantly until thickened.
  2. Stir in sugar, lemon rind and pepper.
  3. Trim off large leaves of broccoli then remove tough ends of lower stalks and wash broccoli thoroughly.
  4. Cook covered in small amount of boiling water for 12 minutes then drain and arrange on serving platter.
  5. Spoon sauce and pecans over broccoli and serve immediately.

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