1 1/2 pounds 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 margarine
1/4 cup all-purpose flour
1 cup half-and-half
2 tablespoons sherry
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded Parmesan cheese
1/3 cup slivered almonds, toasted
How to Make It
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.
Dissolve bouillon cube in 3/4 cup boiling water.
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.
Whisk in sherry and next 3 ingredients. Pour over broccoli; sprinkle with cheese and almonds.