Prep Time: 10 mins
Cooking Time: 8 mins
Broccoli with Easy Mustard Sauce
Serves 4; 2/3 cup per serving
The vegetables and creamy sauce are cooked in the same saucepan, making cleanup a snap.
Ingredients
1/2 cup fat-free, low-sodium chicken broth, plus more if needed for thinning sauce
1/2 teaspoon dried thyme, crushed
3 cups broccoli florets
2 tablespoons nonfat or low-fat sour cream
2 teaspoons all-purpose flour
2 teaspoons Dijon mustard
Cooking Instructions
In a medium saucepan, bring the 1/2 cup broth and thyme to a boil over high heat. Add broccoli. Return to a boil. Reduce heat, cover, and simmer 5 minutes, or until tender-crisp. Do not drain. With a slotted spoon, remove broccoli from saucepan. Set aside and keep warm.
Meanwhile, in a small bowl, stir together remaining ingredients. Stir sour cream mixture into cooking liquid remaining in saucepan. Cook and stir over medium heat until thickened, about 2 minutes. Do not let it boil. Cook 1 minute more, stirring constantly. (If sauce is too thick, add more broth, 1 tablespoon at a time, until desired consistency is reached.)
Return broccoli to saucepan with sauce. Stir gently until well coated.
Nutrition Analysis (per serving)
32Calories
0.5 gTotal Fat
0.0 gSaturated Fat
0.0 gTrans Fat
0.0 gPolyunsaturated Fat
0.0 gMonounsaturated Fat
1 mgCholestrol
79 mgSodium
6 gCarbohydrates
2 gFiber
1 gSugar
3 gProtein
Dietary Exchanges
1 vegetable
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
