|Broccoli stalks/8 asparagus stalks||1 Pound (4 Stalks)|
|Unsalted butter||2 Tablespoon|
|Whole wheat flour||4 Tablespoon|
|Unsalted turkey stock||2 Cup (32 tbs)|
|Heavy cream/0.5 cup sour cream||1⁄2 Cup (8 tbs), whipped|
|Cooked turkey slices||8 (About 0.25 Inch Thick)|
|Grated parmesan cheese||3 Tablespoon|
|Slivered almonds||2 Tablespoon|
Steam broccoli or asparagus until just tender.
Melt butter in a saucepan.
Add flour and blend thoroughly.
Gradually add stock and cook, stirring constantly, until sauce is thick and smooth (about 10 minutes).
Remove from heat.
Fold in whipped cream or sour cream.
Season with pepper to taste.
Preheat oven to 350Â°F.
Place broccoli or asparagus in a shallow ovenproof casserole.
Pour half the sauce over it.
Arrange sliced turkey over the sauce covered vegetable.
Add cheese to the remaining sauce and pour it over the turkey.
Sprinkle with slivered almonds and bake until heated through and lightly browned.