CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Meats |
Italian |
Italian2 |
12 |
servings |
INGREDIENTS
1 1/2 |
lb |
Broccoli |
2 |
tb |
Butter |
2 |
|
Garlic cloves; finely chopped |
1 |
sm |
Onion; finely chopped |
3 |
c |
Whipping cream |
2 |
tb |
Lemon juice |
2 |
md |
Celery stalks; chopped |
2 |
|
Bay leaves |
14 1/2 |
oz |
Clear chicken broth |
3 |
c |
Milk |
2 |
tb |
Chopped fresh parsley |
1 |
ts |
Ground sage; =or=- freshly |
|
|
; grated |
1/2 |
ts |
Pepper |
2 |
tb |
Freshly grated parmesan |
INSTRUCTIONS
Cut broccoli flowerets from stems. Reserve. Chop broccoli stems. Heat
butter in 4-quart Dutch oven over medium-high heat. Sauté.garlic and
onion in butter. Stir in broccoli stems, cream, lemon juice, celery,
bay leaves and broth. Heat to boiling. Boil, uncovered, 15 minutes.
Reduce heat to medium. Stir in broccoli flowerets, milk, parsley,
sage and pepper. Cover and cook 30 minutes. Remove bay leaves. Top
each serving with cheese.
(C) 1992 The Los Angeles Times
Per serving: 276 Calories (kcal); 26g Total Fat; (82% calories from
fat); 5g Protein; 8g Carbohydrate; 95mg Cholesterol; 88mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
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