Lemony Creamed Brussels Sprouts and Celery

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<mx2 source= " MasterCook 5.0 " date= " December 01, 2000 " >

<Summ>

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Lemony Creamed Brussels Sprouts and Celery

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<RcpE name= " Lemony Creamed Brussels Sprouts and Celery " author= " Cooking Live #

9416, Thanksgiving Side Dishes " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Lemony Creamed Brussels Sprouts and Celery

 

Recipe By :Cooking Live # 9416, Thanksgiving Side Dishes

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes/Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ribs of celery -- cut diagonally into

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 fo

or two 10-ounce packages frozen, thawed

 

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.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KES on 12/01/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 802 0 0 0

 

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<Serv qty= " 8 " />

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<CatS>

<CatT>

Side Dishes/Vegetables

</CatT>

</CatS>

<IngR name= " ribs of celery " qty= " 4 " >

<IPrp>

cut diagonally into 1/3 slices

</IPrp>

</IngR>

<IngR name= " unsalted butter " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " celery seeds " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " all-purpose flour " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " milk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " freshly grated lemon zest " unit= " teaspoon " qty= " 1 " >

<INtI>

802

</INtI>

</IngR>

<IngR name= " fresh lemon juice " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " brussels sprouts " unit= " pounds " qty= " 1 1/2 " >

<IPrp>

trimmed, blanched for 12 minutes in boiling salted water, or until they are

tender, and drained

</IPrp>

</IngR>

<IngR name= " or two 10-ounce packages frozen, thawed " code= " T " ></IngR>

<DirS>

<DirT>

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.

</DirT>

</DirS>

<Srce>

Gourmet Magazine

</Srce>

<AltS label= " Formatted by " source= " KES on 12/01/00 " />

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