- 1 pound [454 g] fresh broccoli, cut into spears
- 2 tablespoons [30 g] butter
- 1 tablespoon [15 mL] cornstarch
- 1 cup [250 mL] fresh orange juice, divided
- 1 tablespoon [15 mL] minced fresh parsley
- 1 teaspoon [5 mL] grated orange rind
- 1/2 teaspoon [2.5 mL] dried thyme
- 1/2 teaspoon [2.5 mL] dry mustard
- 1/8 teaspoon [0.5 mL] lemon pepper
- Unsalted chopped cashews [optional]
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- Steam broccoli spears until just tender and transfer into a warm serving dish.
- Into a small saucepan, melt butter over medium heat.
- Blend in cornstarch and 1/2 cup [125 mL] of orange juice, stirring until smooth.
- Mix in remaining orange juice, minced parsley, grated orange rind, thyme, dry mustard and lemon pepper.
- Cook over medium heat, stirring frequently, until mixture thickens.
- Pour sauce over broccoli spears and serve, sprinkled with unslated chopped cashews if desired.
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