Almond Broccoli in Sherry Sauce

This is a wonderful entertaining recipe. Creamy, crunchy and nutty. It just does not get any better. Came out of Southern Living magazine.

• Ready In: 30 mins
• Serves: 6
• Yields: 6

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.