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  Recipe Home » Vegetables » Broccoli Amandine
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  Broccoli Amandine
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 171
Ingredients:
4 Idaho potatoes
3 tbsp Vegetable oil
1 Onion, chopped
1 Garlic clove, mashed
10 oz Pkg frozen broccoli spears
1 1/8 cup Chicken broth
1 tsp Vinegar
1 tbsp Cornstarch
1 tbsp Soy sauce
1/3 cup Toasted slivered almonds
1/2 cup Chopped pimientos
Instructions:
Scrub potatoes well. Dry, then prick with a fork. Bake in a 425
degree F. oven 55-60 minutes, until soft. In medium saucepan heat
oil; saute onion and garlic until onion is tender. Add broccoli,
chicken broth and vinegar. Bring to a boil. Cover. Cook 2-3 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.

Nutrition (per serving): 460 calories

Saturated fat 2 g Total Fat 17 g (34% of calories) Protein 11 g
(9% of calories) Carbohydrates
66 g (57% of calories)

Cholesterol 0 mg Sodium 702 mg Fiber 3 g Iron 4 mg
Vitamin A 1661 IU Vitamin C
98 mg Alcohol 0 g

Source: The Idaho Potato Commission
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