Creamy Cucumber Brussels Sprouts |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Brussels sprouts in a creamy cucumber sauce. Delicious! Ingredients:
3/4 pound brussels sprouts, trimmed |
1/2 cup butter |
2 medium cucumbers, cut into 1/2 inch chunks |
1/4 cup all-purpose flour |
2 cups milk |
2 teaspoons chicken bouillon |
1/8 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
3. Melt the butter in a skillet over medium heat. Place cucumbers in the skillet, and cook 5 minutes, until tender. Set aside cucumbers, and mix the flour into the butter to form a roux. Mix in the milk, bouillon, and pepper, and cook 2 minutes, stirring constantly, until thickened.
4. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
5. Cover, and bake 20 minutes in the preheated oven.
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