1 cup of water 2 chicken bouillon cubes 1/4 cup of dry white wine 1 pound of Brussels sprout 2 tablespoons of butter 2 tablespoons of flour 1 teaspoon of salt 1/2 teaspoon of caraway seed 1/4 teaspoon of cayenne pepper 1 1/4 cup of milk 1 1/2 cup of sour cream
Heat water in saucepan, add bouillon cubes. Stir until dissolved. Add wine and Brussels sprouts, cover and cook 10 to 15 minutes until tender. Drain and keep warm. Melt butter in saucepan. Blend in flour and seasonings. Slowly add milk and cook until sauce thickens. Add sour cream; stir until well heated. Serve warm with Brussels sprouts.
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