Broccoli Amandine
Yield
4 servingsPrep
20 minCook
55 minReady
75 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
mashed |
|
| 10 | ounces |
broccoli, frozen
|
|
| 1 ⅛ | cups |
chicken broth
|
|
| 1 | teaspoon |
vinegar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ⅓ | cup |
almonds
toasted and slivered |
*
|
| ½ | cup |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
potatoes
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 1 | clove |
garlic
mashed |
|
| 289 | ml/g |
broccoli, frozen
|
|
| 266 | ml |
chicken broth
|
|
| 5 | ml |
vinegar
|
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 79 | ml |
almonds
toasted and slivered |
*
|
| 118 | ml |
pimentos
chopped |
|
Directions
Scrub potatoes well.
Dry, then prick with a fork.
Bake in a 425 degree F oven 55 to 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 to 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.
