BROCCOLI AMANDINE

Broccoli Amandine image

Provided by Kitchen Crew

Number Of Ingredients 11

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4 potatoes
3 Tbsp vegetable oil
1 onion, chopped
1 garlic clove, crushed
10 oz broccoli, frozen
1 c chicken broth
1 tsp vinegar
1 Tbsp cornstarch
1 Tbsp soy sauce
1/3 c almonds, toasted and slivered
1/2 c pimentos, chopped

Steps:

1. Scrub potatoes well; Dry, then prick with a fork. Bake in a 425 degree oven 55-60 minutes, until soft.
2. In medium saucepan heat oil; saute onion and garlic until onion is tender.
3. Add broccoli, chicken broth and vinegar; Bring to a boil. Cover and cook 2-3 minutes, until broccoli is crisp-tender.
4. Mix cornstarch with soy sauce, stir into pan; return to boiling, boil 1 minute. Just before serving, stir in almonds and pimentos.
5. 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.