Best Broccoli Amandine Recipes
BROCCOLI AMANDINE CASSEROLE
You can tell this recipe has been around a long time--from when cooks had lots of time and nobody worried about calories or cholesterol! From "River Road," a staple of Louisiana cooking. Traditional holiday veggie on our table, calories or not! Wonderful leftover.
Provided by Margaret3
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook broccoli til tender.
- Drain& put in 2 quart casserole dish.
- Dissolve bouillon cube in water.
- In 1 quart saucepan, melt butter& add flour.
- Cook, stirring constantly 1-2 minutes.
- Pour in cream& bouillon, beating vigorously with wire whisk.
- Bring sauce to boil& stir til thick& smooth-about 3-5 minutes.
- Remove from heat& add sherry, lemon juice& pepper.
- Pour sauce over broccoli& sprinkle with cheeses and almonds.
- Bake@ 350 for 20 minutes.
Nutrition Facts : Calories 293.2, Fat 21.3, SaturatedFat 11.4, Cholesterol 54.1, Sodium 354.8, Carbohydrate 14.9, Fiber 3.5, Sugar 2.6, Protein 9.2
BROCCOLI AMANDINE
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.
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