Creamy Cucumber Brussels Sprouts recipe

8 servings

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

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.