Creamy Cucumber Brussels Sprouts Recipe
- ¾ pound Brussels sprouts, trimmed
- ½ cup butter
- 2 medium cucumbers, cut into 1/2 inch chunks
- ¼ cup all-purpose flour
- 2 cups milk
- 2 teaspoons chicken bouillon
- ⅛ teaspoon pepper
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 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.
step 4: In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
step 5: Cover, and bake 20 minutes in the preheated oven.