Broccoli Amandine 2
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INGREDIENTS 4 Idaho potatoes
3 tablespoons vegetable oil
1 onion, chopped
1 garlic clove, mashed
10-ounce package frozen broccoli spears
1-1/8 cups chicken broth
1 teaspoon vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1/3 cup toasted slivered almonds
1/2 cup chopped pimientos, optionalScrub potatoes well. Dry, then prick with a fork. Bake in a 425 degree oven for 55 to 60 minutes, or 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 to 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 pimientos, if using.
Cut and "X" in the top of each potato with the tines of a fork, then push up some of the potato with slight pressure of the fingers. Spoon topping over each "blossomed" potato.