Broccoli amandine

Yield: 4 Servings

Measure 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

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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