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Steamed Broccoli with Creamy Tarragon Dressing

Photo: Hector Manuel Sanchez; Styling: Claire Spollen

Serves 4 (serving size: about 3/4 cup)

Broccoli is a go-to veggie side for many families yet is often served very plain. Here we offer a great way to dress it up with a creamy, herbaceous dressing that adds a lovely flavor profile that the family will love. Tarragon offers a slightly sweet, aromatic flavor to counteract the acidity of the vinegar. This simple sour cream dressing comes together in just minutes and uses ingredients that you already have. Rather than an overcooked, wilted floret, quickly boil them and preserve some of the vegetable's crispness. If you don't have tarragon on hand, sub your favorite fresh herb for a kick of flavor.


  • 3/4 cup water
  • 14 ounces broccoli florets
  • 3 tablespoons light sour cream
  • 3 tablespoons 2% reduced-fat milk
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon white wine vinegar
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 52
  • fat 2 g
  • satfat 1.1 g
  • monofat 0.1 g
  • polyfat 0.2 g
  • protein 4 g
  • carbohydrate 7 g
  • fiber 3 g
  • cholesterol 7 mg
  • iron 1 mg
  • sodium 219 mg
  • calcium 82 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place water in a large skillet over high heat; bring to a boil. Add broccoli to pan; cover and simmer 4 minutes or until crisp-tender. Whisk together sour cream, milk, tarragon, vinegar, salt, and pepper in a small bowl. Place broccoli in a serving bowl; drizzle with dressing.