Creamy Cucumber Brussels Sprouts Best Dishes

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Creamy Cucumber Brussels Sprouts

"Brussels sprouts in a creamy cucumber sauce. Delicious!"

Ingredients :

3/4 pound Brussels sprouts, trimmed
1/2 cup butter
2 medium cucumbers, reduce into 1/2 inch chunks
1/four cup all-purpose flour
2 cups milk
2 teaspoons hen bouillon
1/8 teaspoon pepper

Instructions :

Prep : 20M	Cook : 8M	Ready in : 55M

Preheat oven to 350 levels F (one hundred seventy five levels C).
Place Brussels sprouts in a pot with enough gently salted water to cover. Bring to a boil, and prepare dinner five mins, or till smooth.
Melt the butter in a skillet over medium warmness. Place cucumbers in the skillet, and cook five minutes, until soft. Set apart cucumbers, and blend the flour into the butter to shape a roux. Mix inside the milk, bouillon, and pepper, and cook dinner 2 mins, 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.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, cook it calmly, and make easy-up less difficult.

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