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LEMONY CREAMED BRUSSEL SPROUTS & CELERY




Source of Recipe


THE WEB


List of Ingredients




4 stalks of celery, cut diagonally into 1/3 inch slices
2 Tablespoons unsalted butter
¼ teaspoon celery seeds
3 Tablespoons all-purpose flour
1 cup milk
1 teaspoon freshly grated lemon zest
2 teaspoons fresh lemon juice
1 ½ lbs Brussel sprouts, trimmed, blanched for 12 minutes in boiling salted water until tender


Recipe



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 Brussel sprouts and simmer the mixture, stirring occasionally, until the Brussel sprouts are heated through. Transfer the Brussel sprouts to a heated serving dish. Enjoy! We always do.