Broccoli Amandine Recipe

Step 1

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.

Source: The Idaho Potato Commission

Things You'll Need

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

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