Broccoli Dijon

1. Cook broccoli in salted water until tender.

2. Meanwhile, saute onion in butter. Blend in flour. Cook one minute. Slowly pour in milk stirring constantly.

3. Stir until thickened. Blend in mustard, salt, pepper, and sugar. Add lemon juice. ** I usually do not use the sugar or lemon juice.

4. Drain broccoli. Pour sauce over broccoli.

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Nutrient	Quantity
Total fats	75.3227 g
Protein	37.954 g
Carbohydrates	104.7608 g
Energy	1134.087 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3156 g
Water	998.3123 g
Aspartic acid	4.1247 g
Calcium, Ca	603.3038 mg
Lutein + zeaxanthin	12734.6005 g
Fiber, total dietary	32.777 g
Fatty acids, total saturated 22:0	0.0181 g
Carotene, beta	3278.7566 g
Niacin	9.9508 mg
Vitamin A, RAE	282.4381 g
Arginine	3.5536 g
Riboflavin	1.2268 mg
Tocopherol, beta	0.0907 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0022 g
Fatty acids, total saturated 20:1	0.0201 g
Glutamic acid	7.6506 g
Sodium, Na	358.7901 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0451 g
Total lipid (fat)	75.3227 g
Manganese, Mn	4.9528 mg
Fructose	6.4854 g
Proline	1.5433 g
Fatty acids, total saturated 16:0	6.4827 g
Fatty acids, total saturated 8:0	4.0092 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	5.69 g
Choline, total	192.7983 mg
Sugars, total	29.0081 g
Serine	1.7423 g
Fatty acids, total saturated 10:0	3.1862 g
Fatty acids, total saturated 18:0	3.6316 g
Vitamin B-6	1.8272 mg
Selenium, Se	40.7033 g
Ash	11.3811 g
Fatty acids, total saturated 18:1 undifferentiated	7.9897 g
Pantothenic acid	6.0548 mg
Phenylalanine	1.6957 g
Copper, Cu	1.6183 mg
Betaine	1.0296 mg
Thiamin	1.1303 mg
Methionine	0.6542 g
Iron, Fe	11.5554 mg
Carbohydrate, by difference	104.7608 g
Phosphorus, P	1091.7673 mg
Folate, total	645.1293 g
Tocopherol, gamma	1.6176 mg
Lycopene	0.23 g
Alanine	1.5805 g
Valine	1.8453 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	7.0498 g
Glycine	1.4954 g
Carotene, alpha	226.9345 g
Glucose (dextrose)	4.8923 g
Fatty acids, total saturated 14:0	10.0703 g
Zinc, Zn	6.9291 mg
Isoleucine	1.2177 g
Maltose	1.9051 g
Fatty acids, total saturated 12:0	25.3836 g
Fatty acids, total polyunsaturated	7.3737 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0091 g
Leucine	2.1006 g
Tocotrienol, alpha	0.3807 mg
Vitamin A, IU	5678.8632 IU
Folate, DFE	645.1293 g
Tryptophan	0.4989 g
Vitamin C, total ascorbic acid	819.377 mg
Phytosterols	6.458 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0076 g
Fatty acids, total saturated 20:0	0.0181 g
Fatty acids, total saturated 6:0	0.3265 g
Lactose	1.9051 g
Tyrosine	0.9182 g
Vitamin K (phylloquinone)	923.9033 g
Fatty acids, total saturated	53.209 g
Histidine	0.8536 g
Fatty acids, total monounsaturated	8.0702 g
Threonine	1.2677 g
Folate, food	645.1293 g
Cryptoxanthin, beta	9.5627 g
Vitamin E (alpha-tocopherol)	7.4813 mg
Magnesium, Mg	319.385 mg
Lysine	1.6899 g
Potassium, K	3688.1705 mg
Cystine	0.4935 g
Fluoride, F	0.6133 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Milk	1 cup	552	13.296	57.216
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Broccoli	2 lbs	308.4432	60.2371	3.3566
Onion	2 tablespoons	8	1.868	0.02
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
flour	2 tablespoons	72.285	15.8257	0.2804
dijon mustard	2 tablespoons	0	0	0