Saturday, July 02, 2005

Broccoli and Carrots with Toasted Almonds

Broccoli and Carrots with Toasted Almonds(Adapted from CL)

1/3 cup sliced almonds
16 ounces diagonally cut carrots
12 ounces broccoli florets
1 tablespoon butter
1/4 cup finely diced shallots
1/2 cup Vegetable or Chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 350

Place almonds evenly on a baking sheet. Bake until lightly browned and fragrant, stirring occasionally, about 5-10 minutes. Remove from oven and let cool.

In a large saucepan of boiling water add carrots and cook 3 minutes. Remove with a slotted spoon. Set them in an ice bath to cool and then drain. Place broccoli in boiling water and cook 2 minutes. Drain the water and set the broccoli in the ice bath and drain.

Melt the butter in a large skillet over medium-high heat. Add the shallots and sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, stock, salt, and pepper. Cover and cook 6 minutes or until carrots and broccoli are crisp-tender. Sprinkle with toasted almonds.