Almond Broccoli in Sherry Sauce

Ingredients

• 1.5 pounds broccoli fresh separated trimmed
• 0.3 cup butter 
• 1  chicken bouillon cube 
• 0.3 cup flour all-purpose
• 1 cup half-and-half 
• 2 tablespoons juice of lemon 
• 0.8 cup parmesan cheese shredded
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 tablespoons cooking sherry 
• 0.3 cup slivered almonds toasted
• 0.8 cup water boiling
• 4 cups water boiling

Equipment

• sauce pan
• oven
• whisk
• baking pan
• dutch oven

Directions

1. Cook florets in 4 cups boiling water in a Dutch oven over medium heat 4 to 5 minutes or until crisp-tender; drain.
2. Place florets in a lightly greased 2-quart baking dish, and set aside.
3. Dissolve bouillon cube in 3/4 cup boiling water.
4. Melt butter in a large saucepan over medium-high heat.
5. 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.
6. Whisk in sherry and next 3 ingredients.
7. Pour over broccoli; sprinkle with cheese and almonds.
8. Bake at 375 for 20 minutes or until bubbly.