Creamy Cucumber Brussels Sprouts Recipe

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

Directions
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.

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