broccoli amandine
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Ingredients For broccoli amandine
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4potatoes
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1/3 calmonds, toasted and slivered
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1 Tbspsoy sauce
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1 Tbspcornstarch
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1 tspvinegar
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1 cchicken broth
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10 ozbroccoli, frozen
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1garlic clove, crushed
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1onion, chopped
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3 Tbspvegetable oil
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1/2 cpimentos, chopped
How To Make broccoli amandine
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1Scrub potatoes well; Dry, then prick with a fork. Bake in a 425 degree oven 55-60 minutes, until soft.
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2In medium saucepan heat oil; saute onion and garlic until onion is tender.
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3Add broccoli, chicken broth and vinegar; Bring to a boil. Cover and cook 2-3 minutes, until broccoli is crisp-tender.
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4Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimentos.
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5Cut 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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