Broccoli and Carrots with Toasted Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Toast the almonds and blanch the vegetables a day ahead to ease preparation during the day's rush. If you would rather not make the Homemade Turkey Stock, substitute fat-free, less-sodium chicken broth. Ingredients:
1/3 cup sliced almonds |
1 pound (1-inch) diagonally cut carrots (about 3 cups) |
1 (12-ounce) bag broccoli florets (about 6 cups) |
1 tablespoon butter |
1/4 cup finely chopped shallots |
1/2 cup homemade turkey stock |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Spread almonds in a single layer in a shallow pan. Bake at 350° for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely, and set aside.
3. Place carrots in a large saucepan of boiling water; cook 3 minutes. Remove with a slotted spoon. Plunge into ice water, and drain. Place broccoli in boiling water; cook 2 minutes. Drain and plunge into ice water; drain.
4. Melt the butter in a 12-inch nonstick skillet over medium-high heat. Add the shallots; sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, Homemade Turkey Stock, salt, and pepper; cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with almonds. Serve immediately.
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