Jane's Favorite Tested Recipes
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Ft. Myers, Florida
Almond Broccoli in Sherry Sauce
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1 ½ pounds fresh broccoli, trimmed and separated into florets |
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1 chicken bouillon cube |
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¾ cup boiling water |
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¼ cup butter |
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¼ cup all purpose flour |
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1 cup half and half |
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2 tablespoons sherry |
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2 tablespoons lemon juice |
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½ teaspoon salt |
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¼ teaspoon pepper |
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¾ cup grated Parmesan cheese |
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1/3 cup toasted sliced almonds |
Steam florets for 4-5 minutes. Put into casserole dish.
Dissolve bouillon cube in ¾ cup boiling water.
Melt butter in large saucepan over medium heat. Whisk in flour and cook, whisking constantly, one minute. Gradually whisk in bouillon mixture and half and half; cook, stirring constantly, until mixture thickens and comes to a; boil.
Whisk in sherry and next three ingredients. Pour over broccoli; sprinkle with cheese and almonds.
Bake at 375 for 20 minutes or until bubbly.
NOTE: This is from Southern Living, either January or February 2002, I think. I only used half the amount of broccoli but made the whole sauce and refrigerated half of it to fix again. We really liked the flavor and will get two meals from it. The recipe says it will serve six.