broccoli amandine

Name: Broccoli Amandine
Ingredients: 4 - potatoes; 3 tablespoon(s) vegetable oil; 1 - onion, chopped; 1 - garlic clove, crushed; 10 ounce(s) broccoli, frozen; 1 cup(s) chicken broth; 1 teaspoon(s) vinegar; 1 tablespoon(s) cornstarch; 1 tablespoon(s) soy sauce; 1/3 cup(s) almonds, toasted and slivered; 1/2 cup(s) pimentos, chopped

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Ingredients

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

How To Make broccoli amandine

Step 1

Scrub potatoes well; Dry, then prick with a fork. Bake in a 425 degree oven 55-60 minutes, until soft.

Step 2

In medium saucepan heat oil; saute onion and garlic until onion is tender.
Step 3

Add broccoli, chicken broth and vinegar; Bring to a boil. Cover and cook 2-3 minutes, until broccoli is crisp-tender.
Step 4

Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimentos.
Step 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.
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