Tuesday, December 20, 2011


2 lbs fresh broccoli
2 tbsp butter
2 tbsp flour
1 cup fresh orange juice
1 tsp grated orange rind
1/4 tsp tarragon
1/2 cup sour cream
1 cup orange sections

Separate broccoli into serving-size spears.  Place spears in saucepan with a small amount of water to steam.  Cover and cook up to 10 minutes until crisp tender.

In a heavy saucepan, over medium heat, melt the butter.  Add the flour, stirring constantly to blend.  Add the orange juice and cook until thickened, continuing to stir constantly.  Stir in the orange rind and the tarragon.  Remove the sauce from the heat and stir in the sour cream.

Drain the broccoli and arrange on a serving platter.  Spoon the orange sauce over the top.  Garnish with the orange sections.

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