Lemony Creamed Brussels Sprouts

Total Time
30mins
Prep 10 mins
Cook 20 mins

From Gourmet magazine in the 1980's.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

You might get a bigger audience for your recipe if you correct the spelling in the title from Brussell to Brussels or Brussel

V. April 03, 2008

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