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Thursday, December 23, 2010

Recipe for Lemon-Tarragon Broccoli

Have you taken a look at "The Flavor Bible" by Karen Page and Andrew Dornenburg (Little, Brown and Company, 2008)?  I checked it out of the library and have been using it for inspiration for flavor combinations.  For example, this broccoli.

We've enjoyed roasted broccoli con pomodoro recently, but tonight I steamed two servings of fresh broccoli and was trying to decide how to dress it up.  The combination of lemon, garlic, broccoli and olive oil was listed as a “Flavor Affinity” by Page and Dornenburg, as was broccoli, garlic, and tarragon.  Both sounded great so I combined the two and viola’, a wonderfully light and flavorful sauce/dressing for the steamed broccoli.  Oh, the touch of butter was my idea-can’t go wrong there!

Makes 2 servings, each approximately 110 calories, 10 grams fat, 5 grams carbs, 3 grams fiber, 3 grams protein; 3 WW Points +

½ TBSP Butter
1 ½ tsp kosher salt, plus more for serving if needed
1 TBSP fresh lemon juice
2 tsp crushed garlic (from jar)
2 tsp dried tarragon
Steamed broccoli

While broccoli steams, melt butter in olive oil over medium heat. Add in garlic, tarragon, and salt. 

Simmer until broccoli is ready; drain well.  Stir lemon juice in to tarragon sauce and then pour over broccoli.   Add additional salt if needed for serving.

What do you use for your recipe inspirations?