* Exported from MasterCook *
LEMONY CREAMED BRUSSELS SPROUTS AND CELERY
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Connecticut
Thanksgiving
Sides Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
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
two 10-ounce packages frozen, thawed
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.
Serves 8
Gourmet
November 1990
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PRODIGY(R) interactive personal service - Date: 11/02 Time: 1:03 PM