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    Broccoli & Lemon Sauce


    Source of Recipe


    The Lowfat Jewish Cookbook, Debra Wasserman

    List of Ingredients




    2 pounds broccoli chopped
    1 cup water
    Juice of 2 fresh lemons
    1/4 cup water
    1 Tablespoon cornstarch - or potato starch for Passover

    Recipe



    Steam broccoli over water in a large pot for several minutes until tender.

    In a separate pot over medium heat constantly stir lemon juice, water, and cornstarch until the sauce thickens (about 2 minutes). Serve sauce over steamed broccoli while warm.

    �����
    The lemon sauce can also be used on top of other steamed vegetables such as green beans, yellow squash,
    or cauliflower.

 

 

 

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