Almond Broccoli in Sherry Sauce

Submitted by aronsinvest

"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: 30mins
• Ingredients: 13
• Serves: 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.

Reviews

[KatieLynn]

One of my husband's favorites, and now a Thanksgiving tradition for us! Discovered this last year and it has been requested many times since. Made it according to directions and I wouldn't change a thing.

 

[Mustang Sally 54269]

Love this recipe. I originally found this on another web site so I've tried it a few times. I enjoy the combination of sherry & lemon with the cream. I've made a couple changes, I sub'd yogurt for the cream & omit the almonds due to preference.