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Lemony Creamed Brussels Sprouts

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“From Gourmet magazine in the 1980's.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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