Gluten Free Broccoli with Lemon Sauce Recipe

Sometimes, recipes are automatically gluten free.  Can you spot the ones that are?

Sorry photo is blurry - it's because of the steam!

So you picked up one of your favorite food magazines in the store, and as you turn the pages and start drooling, that little voice starts nagging in your head about the whole gluten free thing.  Discouraged, you put the magazine back down and leave the store.

Well, friend, I'm here to tell you to fret no more.  There are many recipes that are in national food magazines that are already naturally gluten free.  How can you tell?  KNOW YOUR INGREDIENTS!  There are many sauces and glazes that are cornstarch-based.  Guess what?  Cornstarch is gluten free.  Check out the fillings for fruit pie recipes.  I'll betcha that they are thickened with cornstarch or tapioca.  Tapioca - also gluten free.  Puddings are usually thickened with eggs.  Eggs - gluten free.

Today's recipe is an oldie but a goodie from Taste of Home, probably the most popular food magazine in America because of its easy recipes with down-home flavors.  This one would be excellent with grilled chicken or fish!

SPH Gluten Free Broccoli with Lemon Sauce Recipe
adapted from "Broccoli with Lemon Sauce", Taste of Home Magazine, October/November 2008
3 pounds frozen broccoli florettes, defrosted
1 cup chicken broth (I use Pacific Organic Free Range Chicken Broth - you could also use vegetable stock)
2 tablespoons butter
1 1/2 tablespoons cornstarch
1/4 cup cold water
2 egg yolks, beaten
1/3 cup fresh lemon juice (about 1 lemon's worth-ish - eyeball it; you can always add more if you want more lemony flavor)

Put broccoli in a large saucepan or soup pot with about 1" of salted water in the bottom of the pan.  And yes, salt the water - you'll thank me later.  Cover, and heat over medium heat, about 8-10 minutes, or til heated through.  Meanwhile, in a small saucepan, heat the stock and butter until butter melts.  While stock is heating, whisk cornstarch into 1/4 cup water until smooth.  Add to stock after butter melts, and bring to a boil for about 2 minutes, or until thickened and bubbly.  Remove from heat.  Start adding stock to beaten egg yolks a little at a time to temper them.  And by a little, I mean like a teaspoon at a time at first, then upping the amount gradually, until you have about half egg yolks/half stock in your little bowl.  You do this so you don't end up with scrambled eggs.  The mixture will start to feel pretty warm in your hand.  Then, you know it's safe to start drizzling and whisking in the egg yolk mixture to the rest of the stock.  Bring slowly back up to a boil, and whisk for another 2 minutes.  Remove from heat, and slowly drizzle and whisk in lemon juice.  Strain sauce through a strainer into another container - I used the measuring cup from my chicken stock.  Drain broccoli, and put it in a serving dish.  Drizzle sauce over the top.  Serve hot, and should make about 10 servings.

I love this dish!  It is simple.  It is delicious.  It is quick and easy.  Like you can make it in 15 minutes quick and easy.

However...

You could also add some minced garlic to the sauce.  Or top it all with some slivered almonds.  Serve the sauce over some grilled or steamed asparagus.  Or fresh steamed green beans.  Or cauliflower.  I'm also thinking this would make a great sauce over some fried chicken.  Lots of versatility here, too!

Once you know what you are looking for, and get familiar with ingredients that are naturally gluten free, spotting gems like these will become easier and easier.  Make some for dinner this week, and enjoy!