Glazed Broccoli Almandine

 

2
Pounds fresh broccoli or 2 10 ounce packages frozen
1/4
cup butter
2
tablespoons flour
1
cup half and half
1
tablespoons lemon juice
1/4
cup Parmesan cheese
1/4
cup slivered almonds

 

         

 

 

Wash and separate broccoli into spears.  Steam in a small amount of salted water until tender crisp.  Drain.  Make glaze by melting butter, add flour and stir into a paste.  Mix in cream and lemon juice and stir until thickened.  Pour over broccoli.  Sprinkle on Parmesan cheese and slivered almonds. 

 

Serves 6.