1\/3 C. sliced Almonds
\n1 lb. (1″) diaganolly sliced carrots (about 3 cups)
\n1 12oz. bag Broccoli Florets (about 6 cups)
\n1 T. Butter
\n1\/4 C. finely chopped Shallots
\n1\/2 C. Chicken Stock
\n1\/2 tsp. Salt
\n1\/4 tsp. Pepper<\/p>\n
Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan. Bake for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely and set aside. Place carrots in a large saucepan of boiling water, cook 3 minutes. Remove with slotted spoon and plunge into ice bath to stop cooking; drain. Cook broccoli in boiling water for 2 minutes, remove and place into ice bath to stop cooking; drain. Melt the butter in a 12 inch skillet over medium high heat. Add the shallots; saut\u00e9 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, stock, salt and pepper. Cover and cook 6 minutes or until vegetables are crisp tender. Sprinkle with almonds.<\/p>\n
Yield: 12 servings
\nServing Size: 1\/2 cup<\/p>\n
Calories: 54
\nFat: 2.6g
\nFiber: 2.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. sliced Almonds 1 lb. (1″) diaganolly sliced carrots (about 3 cups) 1 12oz. bag Broccoli Florets (about 6 cups) 1 T. Butter 1\/4 C. finely chopped Shallots 1\/2 C. Chicken Stock 1\/2 tsp. Salt 1\/4 tsp. Pepper Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan. Bake for 7 minutes or until lightly browned and fragrant, stirring occasionally. Cool completely and set aside. Place carrots in a large saucepan of boiling water,…<\/p>\n