Thursday, August 11, 2011

Steamed Broccoli Recipe

Serves 5 or 6. The little French steamers called “Cuiseur a la Vapeur” are sold everywhere and are very convenient, since they fit into pots of varying sizes. They cost just a few dollars and once you use a steamer you discover many advantages to using it often.
1 bunch broccoli
1 cup boiling water
Salt and pepper
1 T. cornstarch
1 t. powdered chicken concentrate
2 T. lemon  juice
3 T. butter or margarine
Parmesan cheese (optional)

Step 1. Wash and trim broccoli. Cut stalks in 1-inch lengths and put them in the bottom of the steamer, then add the uncut flower tops. Pour the boiling water over the vegetable and sprinkle with salt and pepper. Cover tightly and steam for 15 minutes, or until tender. Empty into hot serving dish.

Step 2. Blend the chicken concentrate, lemon juice, cornstarch and margarine; add to broccoli water and cook until thick. Pour sauce over broccoli and sprinkle with parmesan cheese, if desired. Serve immediately. If the sauce is too thick it may be thinned with a little cream. The Kitchen Mouse likes to steam some vegetables, cauliflower, asparagus, young carrots for example, this way, because all the vegetable water is used and the dressing is good. Broccoli may also be served with Mornay or Hollandaise sauce.

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