Lemon Cream Brussels Sprouts

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Lemon Cream Brussels Sprouts

 

4 ribs of 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 or unsweetened unflavored soy 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.