Orange-Sauced Broccoli and Peppers
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Cook broccoli/pepper uncovered to maintain their beautiful color.
3 1/2 cups broccoli florets, washed, divided
1 medium red or yellow bell pepper, washed, seeded, and cut into 1 inch pieces
1 tablespoon no-salt butter or margarine
2 tablespoons finely chopped onion
1 clove garlic, minced
1 1/2 teaspoons cornstarch
2/3 cup orange juice, not concentrated
2 teaspoons Dijon mustard
In a medium saucepan, cook broccoli and sweet pepper in a small amount of boiling water about 8 minutes or until broccoli is crisp-tender; drain and return to pot. Cover and keep warm, resting pot over turned-off heating element on stove.
Meanwhile, in a small saucepan, melt butter over medium heat. Add onion and garlic, cook until onion is tender. Stir in cornstarch. Add orange juice and mustard. Cook and stir until mixture has thickened and bubbly. Cook and stir for 2 more minutes.
Remove vegetables to warm plate, pour sauce over the broccoli and peppers; toss gently to coat. Serve immediately. Serves 6.
Kay B. Schriefer, Moline