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Ingredients
| broccoli: 2 lbs |
| beef bouillon: 1 |
| water: 3/4 cup (hot) |
| half and half cream: 1 cup |
| salted butter: 1/4 cup |
| all-purpose flour (unsifted): 1/4 cup |
| sherry (wine): 2 tsp |
| lemon juice: 2 tsp |
| black pepper: 1/8 tsp |
| cheddar cheese (shredded): 1/2 cup |
| almonds (slivered): 1/4 cup |
Sherried Broccoli with Almonds
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
- Cut broccoli into spears, removing tough lower stalks.
- Wash well.
- Cook in microwave until barely tender (2-3 minutes).
- Place in baking dish.
- Dissolve bullion in the 3/4 cup hot water.
- Stir in half and half and set aside.
- Melt butter in saucepan and blend in flour.
- Stir until smooth.
- Cook and stir 1 min.
- Gradually stir in bullion mxiture.
- Cook over medium heat, stirring constantly until thick and bubbly.
- Stir in lemon juice, sherry and pepper.
- Pour over broccoli.
- Sprinkle with cheese and almonds.
- Bake at 375 degrees for 25 to 30 minutes.