• 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

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