Lemony creamed brussels sprouts and celery
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ribs celery; cut diagonally into | |
| ; 1/3 slices | ||
| 2 | tablespoons | Unsalted butter |
| ¼ | teaspoon | Celery seeds |
| 3 | tablespoons | All-purpose flour |
| 1 | cup | Milk |
| 1 | teaspoon | Freshly grated lemon zest |
| 2 | teaspoons | Fresh lemon juice |
| 6½ | 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 | ||
Directions
In 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.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1611 Calories (kcal); 39g Total Fat; (18% calories from fat); 101g Protein; 274g Carbohydrate; 95mg Cholesterol; 927mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 45½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW CL9416 Converted by MM_Buster v2.0n.