Lemony Creamed Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Gourmet magazine in the 1980'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 |
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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