Ingredients for Broccoli Boutonnieres And Buttons
- Fresh Broccoli
- 1 tablespoon lemon juice
- Cornstarch
- 1 cup chicken broth
- White Pepper
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How to Make Broccoli Boutonnieres And Buttons
- Preheat oven to 400°F (200°C).
- Wash and dry 1 large head of broccoli. Cut the head into small florets (buttons) and larger, spear-like pieces (boutonnieres).
- In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Spread the broccoli in a single layer on a baking sheet.
- Roast for 15-20 minutes, or until tender-crisp.
- While the broccoli is roasting, prepare the sauce: In a small saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth.
- Gradually whisk in 1 cup of chicken broth, ensuring no lumps form. Continue whisking until the sauce thickens slightly.
- Stir in 1/4 cup of grated Parmesan cheese, 1 tablespoon of lemon juice, and a pinch of nutmeg.
- Once the broccoli is roasted, gently toss it with the sauce, ensuring all florets are coated.
- Serve immediately as a delicious and elegant side dish.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
0g
Carbs
1g
