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broccoli amandine

Ingredients For broccoli amandine

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

How To Make broccoli amandine

  • 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.

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