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Broccoli Amandine



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Broccoli Amandine

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

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


Ingredients:

4 Idaho potatoes
3 tb Vegetable oil
1 Onion, chopped
1 Garlic clove, mashed
10 oz Pkg frozen broccoli spears
1 1/8 c Chicken broth
1 ts Vinegar
1 tb Cornstarch
1 tb Soy sauce
1/3 c Toasted slivered almonds
1/2 c Chopped pimientos

Serves:

4 Servings

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