Broccoli amandine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Idaho potatoes | |
| 3 | tablespoons | Vegetable oil |
| 1 | Onion, chopped | |
| 1 | Garlic clove, mashed | |
| 10 | ounces | Pkg frozen broccoli spears |
| 1⅛ | cup | Chicken broth |
| 1 | teaspoon | Vinegar |
| 1 | tablespoon | Cornstarch |
| 1 | tablespoon | Soy sauce |
| ⅓ | cup | Toasted slivered almonds |
| ½ | cup | Chopped pimientos |
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
Source: The Idaho Potato Commission