Ingredients for Colorado Cache Creamed Broccoli W Almonds
- 1 pound broccoli florets
- 1/4 cup (1/2 stick) butter
- 1/4 cup all-purpose flour
- Half And Half
- Hot Water
- Beef Bouillon Cube
- Dry Sherry
- Fresh Lemon Juice
- 1/4 teaspoon black pepper
- Parmesan Cheese
- Slivered Almonds
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How to Make Colorado Cache Creamed Broccoli W Almonds
- Preheat oven to 350°F (175°C).
- Steam or blanch 1 pound of broccoli florets until crisp-tender (about 5-7 minutes). Drain well.
- Melt 1/4 cup (1/2 stick) of butter in a medium saucepan over medium heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Gradually whisk in 1 cup heavy cream and 1/2 cup hot water in which 1 beef bouillon cube has been dissolved. Stir constantly until the sauce thickens and is smooth (about 2-3 minutes).
- Stir in 1 tablespoon dry sherry (optional), 1 tablespoon lemon juice, and 1/4 teaspoon black pepper.
- Arrange the cooked broccoli in an 8x12 inch shallow baking dish. Pour the creamy sauce over the broccoli.
- Sprinkle 1/2 cup shredded cheddar cheese and 1/4 cup slivered almonds over the top.
- Bake for 20 minutes, or until bubbly and golden brown.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
6g
Fat
43g
Carbs
3g
