Almond Broccoli In Sherry Sauce Recipe

Ingredients for 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

How to Make Almond Broccoli In Sherry Sauce

1. 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.
2. Drain the broccoli thoroughly and set aside.
3. Preheat oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
4. In a small bowl, dissolve 1 chicken bouillon cube in ¾ cup of boiling water. Set aside.
5. Melt 4 tablespoons of butter in a large saucepan over medium-high heat.
6. Whisk in ¼ cup of all-purpose flour and cook, whisking constantly, for 1 minute to create a roux.
7. Gradually whisk in the bouillon mixture and 1 cup of half-and-half.
8. Cook, stirring constantly, until the sauce thickens and comes to a simmer.
9. 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.
10. Pour the sauce over the broccoli in the prepared baking dish.
11. Sprinkle with ½ cup of grated Parmesan cheese and ½ cup of slivered almonds.
12. Bake for 20 minutes, or until bubbly and heated through. Let stand for 5 minutes before serving.