- 6 c. Brussels Sprouts
- 1/4 c. Butter
- 1/4 c. flour
- 1/8 tsp. pepper
- 2 tsp. instant chicken broth or 1 bullion cube
- 2 c. milk
Trim sprouts, cutting any large ones in half. Cook, covered in boiling salted water 10 minutes or until tender. Drain and return to saucepan. Melt butter; add flour and seasonings. Stir until bubbly. Add milk, stirring constantly until sauce thickens and bubbles 3 minutes. Pour over sprouts and heat slowly just until hot. Varation: Add 1/2 cup grated cheese to the sauce.
From the Practical Produce Cookbook