What You Need:
3 C water
3/4 t salt
12 C broccoli florets
1 C whipping cream
1 T orange juice concentrate, thawed
1/2 t pepper
1/2 C almonds, sliced and toasted
How to Make It:
Place the water in a Dutch oven pan over high heat.
Sprinkle in the salt.
Bring the water and salt to a rapid boil.
Place the broccoli florets into the boiling salted water.
Bring back to a rapid boil.
Reduce heat to medium, cover and cook 10 minutes or until the broccoli is fork tender.
Dump the broccoli into a colander and allow the broccoli to drain.
Place the broccoli into a serving dish.
Place the whipping cream into the Dutch oven pan.
Add the orange juice and pepper stirring to combine.
Place the pan over low heat and cook, stirring occasionally, for 3 minutes or until the mixture is completely heated through.
Pour the sauce over the broccoli.
Sprinkle the toasted almonds over the broccoli just before serving.
Serving Size: 12
To toast almonds place them on an ungreased cookie sheet in a single layer.
Toast in a 350 degree oven approximately 8 minutes or until the almonds become a golden brown. Almonds can also be toasted in a skillet for 6 minutes over medium heat and in the microwave on high for 4 minutes. Always remember to stir the almonds often for even toasting and never let them darken any more than a light golden brown
