Broccoli Florets with Lemon Butter Sauce
7.3g
Net Carbs
3.7g
Protein
11.9g
Fat
0.0g
Fiber
144
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 4 tablespoons Unsalted Butter Stick
- 1/8 teaspoon White Pepper
- 1 pound Broccoli Flower Clusters
- 1 tablespoon Fresh Lemon Juice
- 1/8 teaspoon Salt
- 2 tablespoons chopped Shallots
- 1 fluid ounce Sauvignon Blanc Wine
Directions:
- Cook florets in a large pot of lightly salted water 5-7 minutes, until tender. Drain; return to pot to keep warm while you prepare sauce.
- Place shallots, 2 tbsp wine and 1 tablespoon lemon juice in a small saucepan over medium heat. Simmer until reduced to 1 tablespoon. Reduce heat to very low; stir in a few small pieces of butter, swirling with a wire whisk until mostly melted.
- Gradually add the remaining butter, whisking constantly until sauce is smooth. Season with 1/8 tsp salt, 1/8 tsp white pepper and remaining lemon juice to taste. Do not allow sauce to boil. Pour sauce over broccoli. Enjoy!
