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Broccoli, Carrots with Toasted Almonds

Toast the almonds and blanch the vegetables a day ahead to ease the preparation during the day’s rush. 1/3 cup sliced almonds 1 pound 1-inch diagonally cut carrots about 3 cups 6 cups broccoli florets 1 tablespoon butter ¼ cup finely chopped onions or shallots ½ cup turkey stock ½ teaspoon salt ¼ teaspoon black pepper Preheat oven to 350 degrees. Spread almonds in a single layer in a shallow pan and 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 a slotted spoon. Plunge into ice water and drain. Place broccoli in boiling water cook 2 minutes, drain and plunge in ice water, drain. Melt the butter in a 12 inch nonstick skillet over medium heat. Add the onions and sauté 2 minutes or until tender. Reduce heat to medium. Add carrots, broccoli, turkey stock, salt and pepper, cover and cook 6 minutes or until carrots and broccoli are crisp tender. Sprinkle with almonds, serve immediately. Yield 12 1/3 cup servings

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