Zutaten für Almond Broccoli In Sherry Sauce
- Fresh Broccoli
- Boiling Water
- Chicken Bouillon Cube
- 4 tablespoons butter
- All Purpose Flour
- Half And Half
- Sherry Wine
- Lemon Juice
- Salt
- Pepper
- Parmesan Cheese
- Slivered Almonds
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Zubereitung von Almond Broccoli In Sherry Sauce
- Bring 4 cups of water to a boil in a Dutch oven over medium-high heat. Add 1 large head of broccoli cut into florets and cook for 4-5 minutes, or until crisp-tender.
- Drain the broccoli thoroughly and set aside.
- Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- In a small bowl, dissolve 1 chicken bouillon cube in ¾ cup of boiling water. Set aside.
- Melt 4 tablespoons of butter in a large saucepan over medium-high heat.
- Whisk in ¼ cup of all-purpose flour and cook, whisking constantly, for 1 minute to create a roux.
- Gradually whisk in the bouillon mixture and 1 cup of half-and-half.
- Cook, stirring constantly, until the sauce thickens and comes to a simmer.
- Remove from heat. Whisk in ¼ cup dry sherry, 2 tablespoons of chopped fresh parsley, 1 teaspoon Dijon mustard, and ¼ teaspoon of ground nutmeg.
- Pour the sauce over the broccoli in the prepared baking dish.
- Sprinkle with ½ cup of grated Parmesan cheese and ½ cup of slivered almonds.
- Bake for 20 minutes, or until bubbly and heated through. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
32g
Fat
52g
Carbs
15g
