Categories: Vegetables

Ingredients

• 1 1/2 lbs. fresh broccoli, and separated into florets
• 4 cups boiling water
• 1 chicken bouillon cube
• 3/4 cup boiling water
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 2 Tbsp. sherry
• 2 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup shredded Parmesan cheese
• 1/3 cup slivered almonds, toasted

Directions

1. Cook florets in 4 cups boiling water
2. 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.
3. Dissolve bouillon cube in 3/4 cup boiling water.
4. 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.
5. Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.
6. Bake at 375 degrees for 20 minutes or until bubbly.

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