Creamy Cucumber Brussels Sprouts recipe
All Recipes Side Dish Vegetables Brussels Sprouts
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
Nutrition Info
- 172.4 caloriescarbohydrate: 11.5 gcholesterol: 35.4 mgfat: 12.9 gfiber: 2 gprotein: 4.3 gsaturatedFat: 8.1 gservingSize: -sodium: 126.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Creamy Cucumber Brussels Sprouts
Directions
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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.