Lemony Creamed Brussels Sprouts

Name: Lemony Creamed Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 4 stalks celery, cut, diagonally into 1/3 inch slices; 2 tablespoons unsalted butter; 1/4 teaspoon celery seed; 3 tablespoons all-purpose flour; 1 cup milk; 1 teaspoon freshly grated lemon zest; 2 teaspoons fresh lemon juice; 1 1/2 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

Submitted by DJM

"From Gourmet magazine in the 1980's."

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Ready In:: 30mins
Ingredients:: 8
Serves:: 6

ingredients

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

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 3 minutes.
Remove the sauce from the heat and stir in the lemon zest and lemon juice.
Combine the cooked sprouts with the sauce, correct the seasoning and serve.