Lemony Creamed Brussels Sprouts and Celery
- 4 ribs celery, cut diagonally into 1/3 slices
- 1/4 teaspoon celery seeds
- 3 tablespoon all-purpose flour
- 1 cup milk
- Salt and pepper
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 1/2 pounds Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water, or until they are tender, and drained, or 2 (10-ounce) packages frozen, thawed.
- In a heavy saucepan, cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
- Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
- Add the milk in a stream, whisking, and salt and pepper, to taste and simmer the sauce, stirring, until it is smooth and thickened.
- Stir in the zest, the lemon juice, and the Brussels sprouts and simmer the mixture, stirring occasionally, until the Brussels sprouts are heated through.
- Transfer the creamed Brussels sprouts to a heated dish.
celery, celery seeds, allpurpose, milk, salt, freshly grated lemon zest, lemon juice, brussels sprouts
Taken from www.foodnetwork.com/recipes/lemony-creamed-brussels-sprouts-and-celery-recipe2.html (may not work)