You may also like
Categories:Viewed: 43 - Published at: 4 years ago
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
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
- 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.
- In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
- Cover, and bake 20 minutes in the preheated oven.
