Lemony Creamed Brussels Sprouts

• 4 stalks celery, cut, diagonally into 1/3 inch slices
• 2 tablespoons unsalted butter
• 14 teaspoon celery seed
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 teaspoon freshly grated lemon zest
• 2 teaspoons fresh lemon juice
• 1 12 lbs Brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water until they are tender, then drain or 2 (10 ounce) packages frozen Brussels sprouts, thawed and cooked

1. In a heavy saucepan cook the celery in the butter over moderately low heat, stirring, for 3 minutes, or until it begins to soften.
2. Stir in the celery seeds and the flour and cook the mixture, stirring, for 3 minutes.
3. Add the milk in a stream, whisking, and salt and pepper to taste and simmer the sauce 3 minutes.
4. Remove the sauce from the heat and stir in the lemon zest and lemon juice.
5. Combine the cooked sprouts with the sauce, correct the seasoning and serve.

stalks celery, unsalted butter, celery, allpurpose, milk, freshly grated lemon zest, lemon juice, brussels

Taken from www.food.com/recipe/lemony-creamed-brussels-sprouts-61330 (may not work)