Broccoli Amandine

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Ingredients

4
potatoes
3 Tbsp
vegetable oil
1
onion, chopped
1
garlic clove, crushed
10 oz
broccoli, frozen
1 c
chicken broth
1 tsp
vinegar
1 Tbsp
cornstarch
1 Tbsp
soy sauce
1/3 c
almonds, toasted and slivered
1/2 c
pimentos, chopped

Directions Step-By-Step

1
Scrub potatoes well; Dry, then prick with a fork. Bake in a 425 degree oven 55-60 minutes, until soft.
2
In medium saucepan heat oil; saute onion and garlic until onion is tender.
3
Add broccoli, chicken broth and vinegar; Bring to a boil. Cover and cook 2-3 minutes, until broccoli is crisp-tender.
4
Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimentos.
5
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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy