Lemony Creamed Brussels Sprouts and Celery

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
8 servings

Ingredients
  • 4 ribs celery, cut diagonally into 1/3-inch slices
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon celery seeds
  • 3 tablespoons 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
Directions
  • 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 serving dish.


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