Almond Broccoli in Sherry Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This is a wonderful entertaining recipe. Creamy, crunchy and nutty. It just does not get any better. Came out of Southern Living magazine. Ingredients:
1 1/2 lbs fresh broccoli, trimmed and separated into florets |
4 cups boiling water |
1 chicken bouillon cube |
3/4 cup boiling water |
1/4 cup butter or 1/4 cup margarine |
1/4 cup all-purpose flour |
1 cup half-and-half |
2 tablespoons sherry wine |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup shredded parmesan cheese |
1/3 cup slivered almonds, toasted |
Directions:
1. Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain. Place florets in a lightly greased 2-quart baking dish, and set aside.
2. Dissolve bouillon cube in 3/4 cup boiling water.
3. Melt butter in a large saucepan over medium-high heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually whisk in bouillon mixture and half-and-half; cook, stirring constantly, until mixture thickens and comes to a boil.
4. Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
5. Bake at 375° for 20 minutes or until bubbly.
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