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

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place Brussels sprouts in a pot with enough lightly salted water to cover. Bring to a boil, and cook 5 minutes, or until tender.
3. 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.
4. In a baking dish, mix the Brussels sprouts and cucumbers. Drizzle with the butter sauce, and gently toss to coat.
5. Cover, and bake 20 minutes in the preheated oven.