The first thing I did was toast the almonds. They'll add a nice crunch to the dish.
The broccoli is simmered in a little broth, drained and placed in a casserole dish. The sherry sauce is poured on top of that and it's finished off with Parmesan and the toasted almonds.
Bake for about 20 minutes and you get this.
Broccoli in Sherry Sauce
Adapted from 'Treasures From the Bend'
1-1/2 pounds fresh broccoli florets
3 cups chicken broth, divided
1/4 cups (1/2 stick) butter
1/4 cup all-purpose flour
1 cup half-and-half
2 Tbsp. sherry
2 Tbsp fresh squeezed lemon juice
3/4 cups (3 ounces) grated Parmesan cheese
1/3 cup slivered almonds
Mise en place:
- toast almonds in small skillet on stove top
- wash broccoli and cut into florets
- measure out the chicken broth divided, 3/4 cup and 2-1/2 cup
- squeeze lemon juice and measure into small bowl with sherry
- grate Parmesan cheese
Preheat oven to 375° F. Cook broccoli florets in the 2-1/2 cups chicken broth in a saucepan for 4 to 5 minutes or until tender-crisp; drain. Place broccoli in a lightly greased 2 quart baking dish.
Melt the butter in a large saucepan over medium-high heat. Whisk in the flour. Cook for 1 minute, whisking constantly. Whisk in the half-and-half and the 3/4 cup chicken broth gradually. Bring to a boil and cook until thickened, whisking constantly. Whisk in the sherry and lemon juice. Salt and pepper to taste.
Pour the sauce over the broccoli and sprinkle with the cheese and almonds. Bake for 20 minutes or until bubbly.