Broccoli Amandine

75 minutes Prep: 20 minutes Cook: 55 minutes

292 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	potatoes
3	tablespoons	vegetable oil
1	each	onion	chopped
1	clove	garlic	mashed
10	ounces	broccoli, frozen
1 1/8	cups	chicken broth
1	teaspoon	vinegar
1	tablespoon	cornstarch
1	tablespoon	soy sauce
1/3	cup	almonds	toasted and slivered
1/2	cup	pimentos	chopped

Directions

Scrub potatoes well.

Dry, then prick with a fork.

Bake in a 425 degree F oven 55-60 minutes, until soft.

In medium saucepan heat oil; sauté onion and garlic until onion is tender.

Add broccoli, chicken broth and vinegar.

Bring to a boil. Cover.

Cook 2-3 minutes, until broccoli is crisp-tender.

Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute.

Just before serving, stir in almonds and pimiento.

Cut an 'x' in the top of each potato with tines of a fork, then push up some of the potato with slight pressure of the finger.

Spoon topping over each blossomed potato.

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Nutrition Facts

Serving Size 351g

Amount per Serving

Calories 292 34% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 2mg	1%
Sodium 332mg	14%
Total Carbohydrate 44.0g	15%
Dietary Fiber 5.0g	22%
Sugars 5.0g
Protein 7.0g	14%

Vitamin A	23%		Vitamin C	103%
Calcium	5%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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