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Ingredients
6 Ounces Brussels sprouts, trimmed
1/4 Cup butter
1 Medium cucumbers, cut into 1/2� chunks
2 Tablespoons all-purpose flour
1 Cup milk
1 Teaspoon chicken bouillon
1/8 Teaspoon pepper
Instructions
Preheat oven to 350F.
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.